As the Thanksgiving buzz gets buzzier, I’ve got the perfect addition to your holiday table: a nut-free roasted sweet potato casserole with gingersnap streusel topping and gooey marshmallows! That was mouthful but a really delicious one. 😊 This take on a Southern sweet potato casserole is a showstopper. With the holiday season right around the corner, it’s time to gear up for those festive gatherings and scrumptious meals.
Table of Contents
Why Love this Recipe
- The Streusel!: The gingersnap streusel topping adds a delightful ginger flavor to the creamy sweet potatoes.
- No Nuts, No Eggs: Perfect for those with nut allergies or specific dietary preferences, this recipe skips nuts and eggs without compromising on flavor.
- Easy Peasy: This dish is simple to make yet packs an explosion of flavors. It’s a win-win situation for both beginners and seasoned cooks.
- Holiday Crowd-Pleaser: Impress your guests with this unique twist on a classic side dish. It’s a delicious departure from the ordinary.
To Marshmallow or Not to Marshmallow
Ah, the great marshmallow debate! While some adore the gooey marshmallow topping on their sweet potato casserole others absolutely think it’s a no-no. With this in mind, my recipe doesn’t entirely blanket the sweet potatoes with them. Instead, I’ve used large marshmallows scattered throughout the top so you have the best of both of worlds.
Ingredients Needed
See recipe card for the exact ingredients.
For Roasting Sweet Potatoes:
- Fresh whole sweet potatoes
- Avocado oil
- Salt
For the Sweet Potato Filling:
- Brown sugar
- Melted butter
- Salt
- Vanilla extract – the pure stuff!
- Heavy cream – let come to room temperature
- Cinnamon
For the Gingersnap Brown Sugar Streusel:
- Crushed gingersnap cookies
- Brown sugar
- Softened butter
- Salt
- Large marshmallows – You can use mini marshmallows but they may totally disappear before the streusel is cooked through.
How to Make Roasted Sweet Potato Casserole
Roast the Sweet Potatoes
Preheat the oven to 375°F.
Clean, peel and dice the sweet potatoes in 1/2”-1 in cubes. Place them on a large baking sheet, drizzle with avocado oil and sprinkle with salt. Toss to coat evenly. Spread into one layer being sure not to overlap. Roast in the oven for 25-30 minutes or until fork tender. Remove and let them cool slightly.
Make the Filling
In a large mixing bowl, combine the roasted sweet potatoes, brown sugar, melted butter, salt, cinnamon, vanilla extract and heavy cream. Stir together until all the filling ingredients are well combined mashing the potatoes as you stir.
Note: If you prefer a smoother casserole you can always use a potato masher, electric hand mixer or food processor. I like some chunks!
Transfer the sweet potato filling into a buttered cast iron skillet or 9×13 baking dish, spreading it evenly.
Cover the baking dish with foil and bake for 10-15 minutes.
Make the Gingersnap Streusel
While the filling is baking, make the topping. Crush the gingersnap cookies into crumbs, either by using a food processor or placing them in a sealed plastic bag and crushing them with a rolling pin.
In a medium bowl, combine the crushed cookies, brown sugar, butter and salt.
Using your fingers or a fork, work the butter into the topping ingredients until it resembles coarse crumbs and holds together when pressed.
Finish the Dish!
Remove the sweet potato filling from oven and carefully remove the foil.
Sporadically add large marshmallows on top of sweet potato filling lightly pressing them in. I added about 14-15 marshmallows. Use more or less to your liking. Sprinkle the ginger snap topping on top of the whole dish letting some of the marshmallows peak through.
Continue baking uncovered for 10-15 minutes or until the marshmallows are melted and slightly golden. Enjoy!
Expert Tips and Tricks
Choosing Sweet Potatoes: Opt for fresh sweet potatoes over canned sweet potatoes for better flavor and texture. Look for ones that are firm and free of bruises or soft spots.
Prepping Sweet Potatoes: To save time, peel and cube the sweet potatoes a day in advance and store them in an airtight container filled with water in the fridge. This will keep them fresh until you’re ready to use them.
Roasting Alternatives: If you’re short on time, consider boiling or steaming the sweet potatoes until fork-tender. Just ensure not to overcook them, as they might become too mushy.
Mashing Techniques: Use a potato masher or fork to mash the sweet potatoes for a rustic texture. For an extra smooth consistency, whip them using a stand mixer or hand mixer.
Enhancing Flavor: Add a pinch of nutmeg, some orange juice or a dash of orange zest to the sweet potato filling for an extra layer of flavor.
Adjusting Sweetness: Taste the sweet potato mixture before baking and adjust the sweetness to your preference. You can add a little more brown sugar if desired.
Streusel Texture: Aim for a crumbly texture when making the gingersnap streusel. If it seems too buttery, add a touch more crushed ginger snap cookies.
Making Ahead: You can prepare the sweet potato filling and gingersnap streusel a day in advance. Store them separately in airtight containers in the fridge. Assemble and bake just before serving. Honestly, this dish really is better the next day.
Storing Leftovers
Refrigeration: If you have leftovers, allow the casserole to cool completely. Then, transfer it to an airtight container or cover the baking dish tightly with plastic wrap or bowl cover. Store it in the fridge for 3-4 days.
Freezing: Place leftovers in a freezer-safe container or wrap it tightly with multiple layers of plastic wrap to prevent freezer burn. If at all possible, try to store the topping separately from the filling.
Reheating
- Oven Method: For reheating, place the refrigerated casserole in an oven-safe dish. Cover it with foil to prevent excessive browning and heat it in a preheated oven at around 325°F (163°C) for about 20-25 minutes or until warmed through.
- Microwave Method: Alternatively, you can reheat individual servings in the microwave. Cover the dish loosely with a microwave-safe cover or damp paper towel and heat it in intervals, stirring occasionally for even reheating.
- Freezer Reheating: When reheating from frozen, thaw the casserole in the refrigerator overnight. Reheat it following the oven method, adding the marshmallows and streusel as needed.
Serving Suggestions
Here are some of my favorite dishes to serve with this yummy casserole.
Sausage Cornbread Stuffing: A must have when it comes to sweet potato casserole!
Smothered Turkey Wings: A classic choice! The savory flavors of turkey beautifully complement the sweetness of the sweet potato casserole.
Skillet Green Beans: Crisp-tender green beans tossed with olive oil, salt and pepper create a vibrant and crunchy side dish that contrasts nicely with the creamy casserole.
Brown Butter Brussels Sprouts: Roasted Brussels sprouts with a touch of brown butter is another great side that works with this dish.
Herb-Infused Mashed Potatoes: Creamy mashed potatoes seasoned with fresh herbs like rosemary or thyme add a savory component to the meal and offer a comforting contrast to the sweet dish.
Mixed Green Salad: A simple salad with mixed greens, pomegranate seeds, goat cheese, and a tangy vinaigrette adds freshness and a light element to balance the richness.
Cornbread or Dinner Rolls: Serve warm cornbread or soft dinner rolls with butter to round out the meal.
Herb-Roasted Vegetables: Roasted vegetables like carrots, parsnips, and butternut squash seasoned with herbs like thyme and rosemary.
This Roasted Sweet Potato Casserole with Gingersnap Streusel Topping is the perfect addition to your Thanksgiving day menu. Its simplicity, combined with the burst of flavors, makes it a must-have for your holiday dinners. Wishing you all a fantastic holiday season filled with warmth, love, and, of course, delicious food! Happy Cooking!
Roasted Sweet Potato Casserole with Gingersnap Streusel
Ingredients
For Roasting Sweet Potatoes
- 4-5 large sweet potatoes, peeled and cubed
- avocado oil
- 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 ginger snap 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 the oven to 375°F.
- Clean, peel and dice the sweet potatoes in 1/2”-1 in cubes. Place them on a baking sheet, drizzle with avocado oil and sprinkle with salt. Toss to coat evenly. Roast in the oven for 25-30 minutes or until tender. Remove and let them 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 together until all the filling ingredients are well combined mashing the potatoes as you stir.
- Transfer the sweet potato filling into a buttered cast iron skillet or baking dish, spreading it evenly.
- Cover the baking dish with foil and bake for 10-15 minutes.
Make the Gingersnap Streusel
- While the filling is baking, make the topping. Crush the gingersnap cookies into crumbs, either by using a food processor or placing them in a sealed plastic bag and crushing them with a rolling pin.
- In a medium bowl, combine the crushed cookies, brown sugar, butter and salt.
- Using your fingers or a fork, work the butter into the ginger snap mixture until it resembles coarse crumbs and holds together when pressed.
Finish the Dish
- Remove the sweet potato filling from oven and carefully remove the foil.
- Sporadically add large marshmallows on top of sweet potato filling lightly pressing them in. I added about 14-15 marshmallows. Use more or less to your liking. Sprinkle the ginger snap topping on top of the whole dish letting some of the marshmallows peak through.
- Continue baking uncovered for 10-15 minutes or until the marshmallows are melted and slightly golden. Enjoy!
