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sweet potato casserole on a wooden spoon.

Sweet Potato Casserole

Amy Duska
Sweet potato casserole with rosemary for a sweet and savory twist on this classic holiday side dish!
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 521 kcal


  • 5 medium sweet potatoes
  • ¼ cup olive oil
  • 2 teaspoons minced fresh rosemary
  • ½ teaspoon salt
  • cup light brown sugar
  • 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


  • 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.


  • 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.
Keyword sweet potato casserole