Sweet Potato Streusel Casserole

Creamy sweet potatoes are blended with cream, butter, brown sugar, and fall spices to create a sweet side dish packed with Vitamin A. A topping of mini marshmallows and brown sugar-oat streusel adds additional sweetness, making this an irresistible dish whether you're serving it as a side or for dessert.

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I am going to turn into a sweet potato.

No joke, y'all. Or at least an orange human. Between this sweet potato casserole, my last swoodle salad (and ensuing leftovers), all the carrots and hummus I've been eating on my recent foray into a vegan diet, and the self tanner I've been abusing as I prepare for my office holiday party this Saturday, I look like an Oompa Loompa.

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Not that I'm complaining! Vitamin A and Beta Carotene are a girl's best friend, after all. I think that was a song once, back in the day. Before they were ripped off by diamonds. Stupid diamonds, always stealing the spotlight. I DIGRESS.

My grandma makes the best sweet potato casserole for Thanksgiving, and just because I wasn't celebrating with my family this year didn't mean I couldn't partake! I begged her for her top-secret recipe, and after a good amount of pleading and blackmail she finally sent it my way. And now I'm sharing it with the whole Internet. Sorry Nana?

Make this now and be orange with me! In the meantime I'll just be chilling in crosswalks imitating a traffic cone.

Sweet Potato Streusel Casserole

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To make this casserole, you will need:
Sweet Potatoes
- 3.5-4 pounds of sweet potatoes, peeled and chopped into cubes
- 1 t cinnamon
- 1/2 t pumpkin pie spice
- Pinch salt
- 1 t vanilla extract
- 4 T (1/2 stick) unsalted butter
- 3/4 cup light brown sugar, packed
- 1/2 cup light cream (or heavy, if that's more your style)
Streusel
- 4 T (1/2 stick) unsalted butter
- 1/2 cup flour
- 1/4 c rolled oats
- 3/8 c light brown sugar, packed
- 1/4 t cinnamon
- 2 cups mini marshmallows

Let's begin! Wash and peel your sweet potatoes, then dice them into cubes that are roughly 1". You want them to be similar in size so that they cook in a similar amount of time. Add the cubes to a pot and cover them with water. Bring the pot to a boil over medium-high heat and boil the potatoes until fork-tender, about 15-20 minutes.

Once your potatoes are fork-tender, strain off the water and transfer them to a large mixing bowl. Using either a potato ricer, masher, or (my lazy shortcut) hand mixer, blend the potatoes until creamy.

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Time to prep your add-ins! To the mashed potatoes, you will add your cream, butter, vanilla, brown sugar, and spices. I used a hand mixer to do this as well.

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Once your mix-ins are incorporated, spray a 9x13" casserole dish with cooking spray and layer in the potatoes, smoothing the top with a spatula.

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Streusel time! In a small bowl, melt your butter. Add your flour, oats, brown sugar, and cinnamon, and mix well.

Spread the marshmallows in a layer over the casserole, then add the streusel topping. Refrigerate until 30 minutes before you are ready to eat. Once you're ready, preheat your oven to 350F and bake the casserole for 25 minutes, until nice and golden brown. Then, dig in!

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This guy was a huge hit, and so easy to make! And easy to reheat for leftovers, like the next day for breakfast... and lunch... and lunch dessert... and snack...

In completely unrelated news, I'm going vegan for a month. Wish me luck!

XOXO,
Jesse