Some recipes simply stand the test of time. Somewhere in my mother’s photo album is a picture of me, oh, when I was about 5 years old, helping my grandmother by putting the marshmallows on top of the sweet potato casserole for Thanksgiving dinner.

There is a similar photo of my own “little helper” daughter creating the same ooey-gooey topping on this traditional, essential Thanksgiving Day dish.

The original recipe is as simple as it comes: mashed sweet potatoes (made with butter and a pinch of salt) and topped with marshmallows, then baked to perfection.

This recipe is a fun update to grandma’s original, with a crispy crumble to make things more interesting.

Serves 12


3 pounds sweet potatoes, peeled and cubed
½ c. brown sugar
½ c. milk
2 large eggs, beaten
¼ c. butter

¾ c. all purpose flour
¾ c. packed brown sugar
¾ c. old-fashioned oats
1/8 tsp. salt
1/3 c. cold butter, cubed
2 c. mini marshmallows

Preheat oven to 350°. Place sweet potatoes in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-12 minutes or until tender.

Make the topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly.

Drain potatoes and beat until mashed. Add brown sugar, milk, eggs, and butter; beat until combined. Transfer to a 13×9-in. baking dish. Sprinkle topping over potato mixture.
Bake uncovered for about 45 minutes. Halfway through baking, add mini marshmallows to the top and continue baking.


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