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    Home / Side Dish

    Sweet Potato Casserole

    Published: Nov 19, 2019 / Updated: Nov 16, 2021 by Amy / 3 Comments

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    This Sweet Potato Casserole recipe is loaded with roasted sweet potatoes, fresh rosemary, panko bread crumbs and marshmallows.

    Scoop of casserole on a spoon.

    There is just something about the combination of sweet potatoes and rosemary that screams holidays!

    This Thanksgiving casserole is made with sweet potatoes that have been roasted in olive oil, fresh rosemary and salt and then topped with a marshmallow and Panko crumb topping.

    The end result is a sweet and savory, smooth and crunchy, sweet potato casserole so delicious, everyone will be begging for seconds!

    Ingredients

    • Roasted Sweet Potatoes - A combination of sweet potatoes roasted in olive oil, salt and rosemary.
    • Panko Bread Crumbs/Graham Crakers - These ingredients provide a crunchy texture to the topping.
    • Rosemary - Use fresh rosemary for the best flavor. The rosemary can be omitted if desired.
    • Half n Half - Substitute with milk or heavy cream.
    • Light Brown Sugar - Substitute with granulated white sugar.
    • Marshmallows - Add to the sweetness of the casserole.
    • Butter - Used in the crumb topping.

    How to make sweet potato casserole

    Roast the sweet potatoes. Toss diced sweet potatoes in olive oil, rosemary and salt. Roast in a 425° oven for 30 minutes.

    Roasted sweet potatoes on a baking sheet.

    Prepare the topping. Combine the rosemary, butter, panko crumbs, graham crackers and light brown sugar in a bowl. Use a pastry cutter or a fork to cut the butter into the mixture.

    Panko crumb topping in a bowl.

    Assemble the casserole. Remove the roasted sweet potatoes from the oven and mash them with brown sugar, cinnamon and half and half.

    Spread evenly into an 8" x 8" baking dish and top with marshmallows and the crumb topping.

    Sweet potato casserole with marshmallows and crumb topping.

    Bake the sweet potato casserole at 350° for 30 minutes or until the casserole is heated through and the topping is melted and golden brown.

    A scoop of sweet potato casserole on a spoon.

    Store leftovers covered in the fridge for up to 4 days.

    Other recipes you might like!

    • Slow Cooker Turkey Breast
    • Green Chili Corn Casserole
    • Crockpot Mac and Cheese
    • Turkey Gumbo 

    Did you make this recipe? Make sure to rate it in the comment section below!

    sweet potato casserole on a wooden spoon.

    Sweet Potato Casserole

    Sweet potato casserole with rosemary for a sweet and savory twist on this classic holiday side dish!
    5 from 2 votes
    Print Pin Rate
    prep time: 20 minutes
    cook time: 1 hour
    total time: 1 hour 20 minutes
    servings: 6

    Ingredients

    • 5 medium sweet potatoes
    • ¼ cup olive oil
    • 2 teaspoons minced fresh rosemary
    • ½ teaspoon salt
    • â…“ cup light brown sugar
    • â…› teaspoon cinnamon
    • 2 tablespoons half and half milk or heavy cream can be substituted
    • 4 tablespoons butter cold, cut into small cubes
    • 1 cup Panko bread crumbs
    • ½ cup honey graham crackers crushed
    • ¼ cup light brown sugar
    • 2 cups mini marshmallows

    Instructions

    • Preheat oven to 425°. Peel sweet potatoes and cut into 1 inch pieces. Place on a baking sheet and toss with olive oil, 1 teaspoon of minced rosemary and salt. Bake for 30 minutes.
    • Remove the sweet potatoes and transfer to a large bowl. Turn oven down to 350°F.
    • Mash the sweet potatoes with a hand masher or fork until almost smooth, leaving it a little chunky. Add the light brown sugar, cinnamon and half and half. Gently stir to combine the ingredients. Spread evenly into an 8" x 8" baking dish.
    • In a medium bowl, combine the remaining 1 teaspoon minced rosemary, butter cubes, panko bread crumbs, graham crackers and light brown sugar. Using a pastry cutter or fork, cut the butter into the mixture until is well incorporated.
    • Top the sweet potatoes with marshmallows and crumb topping and bake for 30 minutes or until the topping is golden brown.

    Notes

    • Store covered in the fridge for up to 4 days.
    • Can be assembled one day in advance, stored in fridge and baked when ready to serve.
    Love this recipe?Share it with your friends on Facebook!
    Nutrition Facts
    Sweet Potato Casserole
    Amount per Serving
    Calories
    521
    % Daily Value*
    Fat
     
    19
    g
    29
    %
    Saturated Fat
     
    7
    g
    35
    %
    Cholesterol
     
    22
    mg
    7
    %
    Sodium
     
    508
    mg
    21
    %
    Potassium
     
    703
    mg
    20
    %
    Carbohydrates
     
    86
    g
    29
    %
    Fiber
     
    6
    g
    24
    %
    Sugar
     
    41
    g
    46
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    26970
    IU
    539
    %
    Vitamin C
     
    5
    mg
    6
    %
    Calcium
     
    106
    mg
    11
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    author :Amy Duska

    Originally posted in November 2014 and updated in November 2019 with updated recipe instructions.

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    Comments

    1. C Cox says

      April 27, 2020 at 6:20 pm

      5 stars
      I'd give this 10 stars if I could. My only modifications - I baked the sweet potatoes at 350 degrees, I also tossed the sweet potatoes in the oil and savory spices and baked them (***I used dried rosemary, coffee grounds, minced garlic, minced onion, coriander, fennel (its a spice mix I love). I also made rows of marshmallow instead of marshmallow over the whole casserole. This dish was a huge hit with a big lamb roast. Thank you so much for the recipe.

      Reply
    2. Robert says

      November 21, 2019 at 5:15 pm

      5 stars
      Awesome. Can’t wait to make this for the kids

      Reply
      • Amy Duska says

        November 21, 2019 at 7:36 pm

        Hope they enjoy!

        Reply

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