Restaurant-Style Sweet Potato Casserole

Restaurant-Style Sweet Potato Casserole


"The brown sugar, cream, marshmallows, and oatmeal streusel give this casserole a taste similar to sweet potato pie, yet the dish goes great alongside meals as varied as low-key chicken dinners or festive holiday banquets. And the great part is, if you're planning to use this for entertaining, you can make everything but the streusel a day ahead so you won't be stressed at crunch time."
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2 h 30 m servings 269 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Rub the skin of each sweet potato with vegetable oil; place potatoes on a baking sheet.
  3. Bake in the preheated oven until tender, about 1 hour; remove and cool slightly. Reduce oven temperature to 350 degrees F (175 degrees C).
  4. When sweet potatoes are cool enough to handle, scrape flesh into a large bowl; discard skins. Beat sweet potatoes with an electric mixer until smooth.
  5. Measure 6 cups of mashed sweet potato into a large bowl; beat in 3/4 cup brown sugar, cream, 1/4 cup melted butter, 1/4 teaspoon cinnamon, and salt. Pour sweet potato mixture into an 8x8-inch baking dish.
  6. Place the rolled oats into the bowl of a food processor or blender, and pulse until oats are finely ground. Place oats, 2 tablespoons brown sugar, flour, and 1/8 teaspoon cinnamon into a bowl. Cut 2 tablespoons cold butter into the oat mixture with a pastry blender or fork until crumbly; sprinkle evenly over sweet potato mixture.
  7. Bake in the preheated oven until sweet potatoes are heated through and oatmeal streusel is lightly browned, 70 to 80 minutes. Remove from oven, sprinkle immediately with marshmallows, and let stand until marshmallows are melted, about 10 minutes.


  • Editor's Note:
  • Sweet potatoes vary widely in size. To yield 6 cups mashed sweet potatoes, you will need about 2 1/2 pounds of raw sweet potatoes, or about 5 to 6 medium sweet potatoes.


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Delicious! To make this a bit healthier, I opted to used light butter and fat free half and half in place of the heavy cream. The whole family enjoyed this easy side dish. I will be making this ...

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