All Things Sweet Potato Casserole

When I was growing up, the sweet potato casserole landed on the table right beside less-kid-friendly foods like Brussels sprouts and green beans. I always thought someone had forgotten that it wasn’t time for dessert. I never spoke up to correct the “mistake.” I simply devoured as many helpings as I could fit on my plate.–Rebecca Lang

LC Heresy Or High-Five-Worthy? Note

A scandalous riff on the classic Southern casserole, this sweet potato mash is topped not just with the requisite marshmallow but—believe it or not—crushed gingersnaps. Heresy? Or high-five-worthy? You tell us.

Sweet Potato Casserole Recipe

  • Quick Glance
  • 15 M
  • 2 H
  • Serves 12


  • For the sweet potatoes
  • 4 pounds sweet potatoes, unpeeled
  • 2 large eggs
  • 2/3 cup heavy cream
  • 1/3 cup firmly packed light brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 stick (4 ounces) unsalted butter, melted and cooled, plus more for the baking dish
  • For the topping
  • 4 tablespoons (2 ounces) unsalted butter, melted
  • 1 1/2 cups (30 cookies) crushed gingersnaps
  • 3 cups miniature marshmallows (okay, you can use jumbos if you love them)


  • Make the sweet potatoes
  • 1. Preheat the oven to 275°F (135°C).
  • 2. Place the sweet potatoes on a rimmed baking sheet. Bake until tender, about 45 minutes for small potatoes, 1 hour for medium potatoes, or 1 hour and 15 minutes for large potatoes.
  • 3. Increase the oven temperature to 350°F (176°C). Butter a 13-by-9-inch baking dish.
  • 4. When the potatoes are cool enough to handle, slip off the skins. In a large bowl with an electric mixer on medium speed, combine the potato flesh, eggs, heavy cream, brown sugar, salt, cinnamon, nutmeg, and melted butter. Mix until smooth. Spoon the sweet potato mixture into the baking dish.
  • Make the topping
  • 5. Stir the melted butter into the gingersnap crumbs. Top half the sweet potatoes with the marshmallows and sprinkle the rest with the gingersnap mixture.
  • 6. Bake at 350°F (176°C) for 28 to 30 minutes, or until the marshmallows are lightly browned. Place the dish on the table and scoop it out in heaping spoonfuls.
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Annie Leslie

Oct 12, 2013

This recipe was great. I had to bake my sweet potatoes for about an hour and a half, but I think they could’ve been baked a tiny bit longer. I also spread the gingersnap crumbs and marshmallows over the whole thing and it was divine! This was very easy and I fully expect this to become a holiday tradition in my house.

Testers Choice
Helen Doberstein

Oct 12, 2013

This recipe makes a pleasant sweet potato casserole. While I’m not a fan of the traditional type of this casserole, I didn’t mind this one at all. The addition of the gingersnap crumbs makes it a little different. One taster was all for adding more of the marshmallow topping, but I thought there was more than enough, and I’d perhaps prefer even a little less. I used mini marshmallows since there were some in the house. I’d take care not to overbrown the top, which can happen very quickly if the casserole isn’t watched. I liked the casserole part itself. I’d make this again, but next time I’d use fewer marshmallows and maybe more gingersnaps. I think I’d also use some freshly grated ginger (a tablespoon or so) in the potato mixture to add some extra zing.

Testers Choice
Natalie Reebel

Oct 12, 2013

Because I’m always on the hunt for a sweet potato casserole that’s different from every other Thanksgiving staple, I was motivated to give this recipe a try. This is a really unique casserole with wonderful flavor. The gingersnaps add a bit of spice and a nice touch of crunch. What’s a sweet potato casserole without the marshmallows? This one brings together all the great flavors of the holiday classic with a bit of a twist. The spicy, sweet taste of the topping complements the creamy, buttery flavor of the sweet potato filling. It’d be a welcome addition to any holiday table. Truth be told, I made only the casserole this evening and no one complained that it was our dinner. Watch the baking time, as my casserole browned in 20 minutes. This seems to make a good deal of topping; however, the balance of topping and casserole is fantastic.

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