Ingredients
- 3 lb (1.36 kg) sweet potatoes (about 6–7 medium) OR 2 cans (29 oz / 822 g total) canned yams, drained well
- 6 Tbsp (85 g) unsalted butter, melted (brown it for extra flavor)
- ½ cup (120 ml) milk or half-and-half (use ¼ cup if using canned yams)
- 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
- ½ tsp fine salt
- ¼ tsp ground nutmeg (optional)
- 1 Tbsp bourbon (optional)
- ¾ cup (85 g) pecans, chopped
- ½ cup (45 g) rolled oats
- ½ cup (60 g) all-purpose flour (GF: 1:1 blend or almond flour)
- ½ cup (100 g) light brown sugar (for streusel)
- 5 Tbsp (70 g) unsalted butter, melted (for streusel)
- ½ tsp cinnamon + pinch of salt (for streusel)
- 2–3 cups mini marshmallows (optional, for split-top finish)
Equipment
- 9×13-inch baking pan or 2-qt casserole dish
- mixing bowls
- potato masher or whisk
Method
- Heat oven to 350°F (175°C). Grease a 9×13 pan (or 2-qt casserole).
- Cook potatoes: Roast whole at 425°F 45–55 min until tender, or peel/cube and boil 15–18 min; drain and steam-dry. (If using canned yams, skip to step 3.)
- Mash warm potatoes with butter. Whisk in milk, sugar/maple, eggs, vanilla, cinnamon, salt (plus nutmeg/bourbon if using). Spread into pan.
- Stir streusel ingredients to a clumpy, damp-sand texture. Sprinkle evenly over casserole (or half, if adding marshmallows later).
- Bake 25–30 min until edges bubble and center just sets.
- (Optional) Add marshmallows to the untopped half and bake 5–7 min more or broil 30–60 sec to toast. Rest 10 min before serving.
Nutrition
Calories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 55mgSodium: 230mgPotassium: 520mgFiber: 4gSugar: 22gVitamin A: 21000IUVitamin C: 4mgCalcium: 90mgIron: 1.3mg
Notes
Substitutions & Variations:
Egg-free: Replace eggs with 1 Tbsp cornstarch; bake until set.
Healthy swap: 3 Tbsp butter + ½ cup Greek yogurt; maple only; streusel with oats + pecans, light sugar.
Breakfast version: Reduce sweetener by half; add ½ tsp orange zest; skip marshmallows.
Dairy-free: Use plant milk + vegan butter; ensure marshmallows are DF if using. Equipment: 9×13 pan (or 2-qt casserole). For mini servings, use 6–8 ramekins.
Egg-free: Replace eggs with 1 Tbsp cornstarch; bake until set.
Healthy swap: 3 Tbsp butter + ½ cup Greek yogurt; maple only; streusel with oats + pecans, light sugar.
Breakfast version: Reduce sweetener by half; add ½ tsp orange zest; skip marshmallows.
Dairy-free: Use plant milk + vegan butter; ensure marshmallows are DF if using. Equipment: 9×13 pan (or 2-qt casserole). For mini servings, use 6–8 ramekins.
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