Description
This Roasted Sweet Potato Casserole with Gingersnap Streusel Topping is a delicious Southern-inspired side dish that features tender roasted sweet potatoes combined with a creamy, lightly spiced filling. Topped with a crunchy, buttery gingersnap streusel and optional melted marshmallows, this casserole offers a unique nut- and egg-free twist on a classic comfort food, perfect for holiday gatherings or cozy dinners.
Ingredients
For Roasting Sweet Potatoes
- 4-5 large sweet potatoes, peeled and cubed
- Avocado oil, for drizzling
- 1 tsp salt
For the Filling
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1 tsp cinnamon
For the Gingersnap Topping
- 2 cups crushed gingersnap cookies
- 1/2 cup brown sugar
- 6 tbsp butter, softened
- 1/4 tsp salt
- 12-15 large marshmallows (optional)
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 375°F (190°C). Peel and dice the sweet potatoes into 1/2 to 1-inch cubes. Spread the cubes on a baking sheet, drizzle with avocado oil, sprinkle with salt, and toss to coat evenly. Roast for 25-30 minutes until tender. Remove and let cool slightly.
- Make the Filling: In a large bowl, combine the roasted sweet potatoes, brown sugar, melted butter, salt, cinnamon, vanilla extract, and heavy cream. Stir and mash the potatoes slightly to mix everything thoroughly. Spread the filling evenly into a buttered cast iron skillet or baking dish. Cover with foil and bake for 10-15 minutes.
- Prepare the Gingersnap Streusel: While the filling bakes, crush the gingersnap cookies into crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a medium bowl, mix the crushed cookies, brown sugar, softened butter, and salt. Use your fingers or a fork to combine until it forms coarse crumbs that hold together when pressed.
- Finish the Dish: Remove the foil from the baked sweet potato filling. Distribute large marshmallows sporadically on top, lightly pressing them in (about 14-15 marshmallows or to your preference). Sprinkle the gingersnap topping over the marshmallows, leaving some marshmallows visible. Return the dish to the oven uncovered and bake for another 10-15 minutes until the marshmallows melt and turn golden lightly. Serve warm and enjoy!
Notes
- For a smoother casserole texture, use a potato masher, electric hand mixer, or food processor to mash the sweet potatoes before baking.
- Adjust the number of marshmallows to your liking or omit them for a less sweet topping.
- This recipe is nut- and egg-free, making it suitable for those with these allergies.
- Avocado oil can be substituted with any neutral cooking oil.
