Two Way Sweet Potato Casserole

A fun and creative twist on a traditional Sweet Potato Casserole for both marshmallow and crumble topping lovers alike!

Sweet potato casserole with half crumble topping and half marshmallow topping in white baking dish

Originally published 2018. Edited & updated November 2020.

Hello sweet friends!

We are only days away from a food lovers favorite holiday! Are you prepared?! I plan to brave Publix tonight and to be honest, I thoroughly enjoy the craziness of the grocery store around the holidays. The people, the bell ringers at the door, the holiday music playing over the speakers… All of it! Well, until they are out of something that I have to have. So maybe not all of it!

I am sure you all know this struggle… Marshmallow topping or crumble topping. Family feuds have been started over this very question! In hopes to make everyone’s Thanksgiving as seamless as possible, I give you the two way sweet potato casserole!

With a rich, smooth sweet potato base and the topping of choice, this casserole is a crowd pleaser. This recipe feeds about 12-15, so it is perfect for all of the family, work, or church functions that come with the holidays.

Now, which side are you on? Team marshmallow or team crumble?!

Sweet potato casserole with half crumble topping and half marshmallow topping in white baking dish

Two Way Sweet Potato Casserole Ingredients

To make this Two Way Sweet Potato Casserole, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions! 

  • Sweet potatoes – About 3 to 4 sweet potatoes (depending on their size) will get you the 6 cups of mashed sweet potatoes that we need for the filling. 
  • Sugar – You’ll need both granulated sugar and brown sugar for this recipe. Yes, it is basically a dessert, ha!
  • Salt – Just one teaspoon in this entire dish!
  • Vanilla extract – Don’t skip this ingredient for the filling. Gives the best flavor! 
  • Eggs – To get that perfect sweet potato filling!
  • Butter – Unsalted butter, completely melted. Tis the butter season! 
  • Flour – All purpose flour will help with our brown sugar topping.
  • Chopped pecans – For our brown sugar topping lovers!
  • Marshmallows – About 20 regular sized marshmallows, cut in half horizontally will create our marshmallow half.

 

 

How to Make This Two Way Sweet Potato Casserole

To make this Sweet Potato Casserole, simply:

  1. Prep sweet potatoes: Peel and cut sweet potatoes into large cubes. Place into a large pot of water and bring to a boil. Boil for 15 minutes or until sweet potatoes are very fork tender. Drain and allow them to cool for about 10 minutes before mashing.
  2. Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, combine the mashed sweet potatoes, sugar, salt, vanilla, eggs, and butter. Mix on low-medium speed until the texture is smooth. Pour mixture into a lightly greased 9×14 baking dish.
  3. Make the brown sugar topping: In a small bowl, whisk together brown sugar, flour, nuts, and butter. Sprinkle mixture evenly over top of half of the sweet potatoes, leaving the other half bare. Bake at 350 degrees for 35 minutes.
  4. Add marshmallow topping: Remove from oven and place the halved marshmallows on the bare half of the sweet potatoes. Bake for 5 more minutes so the marshmallows can get slightly melted and browned on top.

 

Mashing the sweet potatoes: I prefer placing them into a blender and pulsing until they are a smooth consistency. You can also mash them with a potato masher, bottom of a cup, or large fork depending on what you have on hand! It’s okay if they aren’t perfectly smooth yet as you will be mixing them more throughout the recipe.

Make ahead: This sweet potato casserole can definitely be made before hand and refrigerated overnight. Simply prepare the filling according to recipe instructions, but it’s best to hold off on baking it with the toppings until the day you serve it. When ready to serve, take out of the fridge and let come to room temperature for about 15 minutes. Bake at 350 degrees for 35 minutes with the brown sugar topping on half, then adding the marshmallow halves and baking for 5 more minutes as the recipe instructions call for.

To store: Once fully cool, wrap tightly in plastic wrap or an airtight container and store in the fridge for 3 to 5 days.

 

 

More Holiday Recipes You’ll Love!

 

 

Sweet potato casserole with half crumble topping and half marshmallow topping in white baking dish

Two Way Sweet Potato Casserole

Yield: 9X13 baking dish

A fun and creative twist on a traditional Sweet Potato Casserole for both marshmallow and crumble topping lovers alike!

Ingredients

  • SWEET POTATO FILLING:
  • 6 cups mashed sweet potatoes (about 3-4 sweet potatoes)
  • 2 cup sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoon vanilla
  • 4 eggs
  • 2 sticks butter, melted
  • TOPPING:
  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/3 stick butter, melted
  • Marshmallows, cut in half horizontally

Instructions

    1. Prep sweet potatoes: Peel and cut sweet potatoes into large cubes. Place into a large pot of water and bring to a boil. Boil for 15 minutes or until sweet potatoes are very fork tender. Drain and allow them to cool for about 10 minutes before mashing.
    2. Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, combine the mashed sweet potatoes, sugar, salt, vanilla, eggs, and butter. Mix on low-medium speed until the texture is smooth. Pour mixture into a lightly greased 9x14 baking dish.
    3. Make the brown sugar topping: In a small bowl, whisk together brown sugar, flour, nuts, and butter. Sprinkle mixture evenly over top of half of the sweet potatoes, leaving the other half bare. Bake at 350 degrees for 35 minutes.
    4. Add marshmallow topping: Remove from oven and place the halved marshmallows on the bare half of the sweet potatoes. Bake for 5 more minutes so the marshmallows can get slightly melted and browned on top.

Notes

  • When mashing the sweet potatoes: I prefer placing them into a blender and pulsing until they are a smooth consistency. You can also mash them with a potato masher, bottom of a cup, or large fork depending on what you have on hand!
  • Make ahead: This sweet potato casserole can definitely be made before hand and refrigerated overnight. Simply prepare the filling according to recipe instructions, but it's best to hold off on baking it with the toppings until the day you serve it. When ready to serve, take out of the fridge and let come to room temperature for about 15 minutes. Bake at 350 degrees for 35 minutes with the brown sugar topping on half, then adding the marshmallow halves and baking for 5 more minutes as the recipe instructions call for.
  • To store: Once fully cool, wrap tightly in plastic wrap or an airtight container and store in the fridge for 3 to 5 days.

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Did you make this recipe?

I can’t wait to hear what you think of this Two Way Sweet Potato Casserole! When you make it, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!

 

 

Welcome!

I'm Lauren, creator here at by Lauren Cermak! My husband Michael and I live in Tennessee. I'm into classic style, British baking shows, and pretty finds. My motto is dress like Kate, work like Reese, and entertain like Martha!

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