• 58 Ratings

A brown sugar crumb topping is what makes this sweet potato casserole special.

Recipe by Kimberly Schlapman
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In an 8- to 10-quart pot of boiling water, cook the sweet potatoes until tender when pierced with a fork, 25 to 30 minutes. Drain and cool until easy to handle.

  • Meanwhile, combine the flour, brown sugar and 1/2 cup of the butter, cubed, in a large bowl. Use your fingers or a pastry blender to cut butter into flour until it clings together. Spread in a shallow baking pan and freeze until ready to use.

  • Preheat oven to 350°F. Peel skin from potatoes, return to pot, and mash with a potato masher. Fold in the remaining 1/2 cup of the butter, melted, marshmallow creme, vanilla and salt. Spread mixture evenly in a 3-quart rectangular baking dish.

  • Pile frozen crumb topping over sweet potato mixture. Top with cranberries. Bake for 45 to 50 minutes or until topping is lightly golden.

To reheat:

Bake the casserole as directed. Cover and let stand while turkey bakes. While turkey stands, increase oven temperature to 350°F. Bake, loosely covered, for 20 minutes or until heated through.

Nutrition Facts

206 calories; 7 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 19 mg cholesterol; 253 mg sodium. 277 mg potassium; 34 g carbohydrates; 3 g fiber; 16 g sugar; 2 g protein; 0 g trans fatty acid; 10913 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 18 mcg folate; 0 mcg vitamin b12; 48 mg calcium; 1 mg iron;


58 Ratings
  • 5 star values: 29
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 6