Restaurant-Style Sweet Potato Casserole Recipe

Name: Restaurant-Style Sweet Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds sweet potatoes; 1 teaspoon vegetable oil, or as needed; 3/4 cup dark brown sugar; 1/2 cup heavy whipping cream; 1/4 cup melted butter; 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt; Oatmeal Streusel:; 1/4 cup rolled oats; 2 teaspoons dark brown sugar; 1 tablespoon all-purpose flour; 1/8 teaspoon ground cinnamon; 2 tablespoons cold butter; Topping:; 2 cups miniature marshmallows

Servings: persons

2 1/2 pounds sweet potatoes
1 teaspoon vegetable oil, or as needed
3/4 cup dark brown sugar
1/2 cup heavy whipping cream
1/4 cup melted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Oatmeal Streusel:
1/4 cup rolled oats
2 teaspoons dark brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
2 tablespoons cold butter
Topping:
2 cups miniature marshmallows

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.

712

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 pounds sweet potatoes, 1 teaspoon vegetable oil, or as needed, 3/4 cup dark brown sugar, 1/2 cup heavy whipping cream, and more.

Yes, Restaurant-Style Sweet Potato Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Restaurant-Style Sweet Potato Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions