Ingredients
- 3 lb (1.36 kg) sweet potatoes (about 6–7 medium)
- 6 Tbsp (85 g) unsalted butter, melted (or browned butter)
- ½ cup (120 ml) milk or half-and-half (DF: unsweetened oat/almond milk)
- ⅓ cup (70 g) light brown sugar or ¼ cup (60 ml) maple syrup
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp fine salt
- ½ cup (55 g) pecans, chopped
- ½ cup (45 g) rolled oats
- ⅓ cup (40 g) all-purpose flour (GF: 1:1 blend or almond flour)
- ⅓ cup (70 g) light brown sugar (for crumble)
- 4 Tbsp (56 g) unsalted butter, melted (for crumble)
- pinch cinnamon + ⅛ tsp salt (for crumble)
- 2–3 cups mini marshmallows (as desired)
Equipment
- 9×13-inch baking pan
- mixing bowls
- potato masher or whisk
Method
- Heat oven to 350°F (175°C). Grease a 9×13 pan.
- Cook potatoes: Roast whole at 425°F until very tender (45–55 min), or peel/cube and boil 15–18 min; drain and steam-dry.
- Mash warm potatoes with butter; whisk in milk, brown sugar/maple, eggs, vanilla, cinnamon, nutmeg, and salt. Spread into pan.
- Stir crumble ingredients to damp sand; sprinkle over one half (or all) of the casserole.
- Bake 25–30 min until just set and edges bubble.
- Add marshmallows to the un-crumbled half; bake 5–7 min more until golden (or broil 30–60 sec). Rest 10 min before serving.
Nutrition
Calories: 295kcalCarbohydrates: 44gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 55mgSodium: 220mgPotassium: 500mgFiber: 5gSugar: 20gVitamin A: 21000IUVitamin C: 4mgCalcium: 80mgIron: 1.2mg
Notes
Variations:
Healthy version: 2 Tbsp maple + 2 Tbsp brown sugar, 3 Tbsp butter + ½ cup Greek yogurt; oat-pecan crumble only.
Savory version: Skip sugar/vanilla; add ½ cup Parmesan, 1 tsp garlic, 2 tsp thyme; top with 1 cup panko + 2 Tbsp olive oil + ¼ cup Parmesan.
Egg-free: Replace eggs with 1 Tbsp cornstarch; bake until set. Make-ahead: Assemble base; refrigerate up to 48 hrs. Bake +5–10 min from cold; add toppings at the end. Equipment: 9×13 pan (or two 8×8s to separate toppings).
Healthy version: 2 Tbsp maple + 2 Tbsp brown sugar, 3 Tbsp butter + ½ cup Greek yogurt; oat-pecan crumble only.
Savory version: Skip sugar/vanilla; add ½ cup Parmesan, 1 tsp garlic, 2 tsp thyme; top with 1 cup panko + 2 Tbsp olive oil + ¼ cup Parmesan.
Egg-free: Replace eggs with 1 Tbsp cornstarch; bake until set. Make-ahead: Assemble base; refrigerate up to 48 hrs. Bake +5–10 min from cold; add toppings at the end. Equipment: 9×13 pan (or two 8×8s to separate toppings).
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