Hands down, this is my husband’s favorite sweet potato recipe. It is one of those deals where I better make it at least once or twice a year during the holidays, or I’ll hear about it from him! This casserole is so succulent with the flavors of sweet potatoes, cranberries, a delicious streusal topping and then covered with marshmallows permeating every bite and the smells wafting through your house to the delight of all who partake! It is simply amazing. I can’t say enough about the taste of this dish. It is such a comforting casserole for Thanksgiving or Christmas or other holiday get-togethers. We love this much-requested side dish and think it is the perfect accompaniment for either turkey or ham.

I received this recipe back in 1978 during the Thanksgiving holidays from my former mother-in-law, Beth. But I believe this recipe originated from Kraft and they put it on the back of their miniature marshmallow packages for quite some time. It is a  fairly simple recipe to follow but BIG on taste. Try it sometime–your family with love it. To make this vegan simply exchange the butter for coconut oil.

Here’s a look at this delicious casserole.

Here’s a serving of this fabulous casserole. Our favorite holiday casserole!

Doesn’t this look amazing? It sure tastes amazing!

This is a great casserole to include in your holiday baking. Everyone loves it!

Here’s what I did.

Scrub sweet potatoes and put in large pan. Use as many as you need to feed everyone.

Bake at 350 or 400 until done – 1 hour to 1 1/2 hours.

Spray a large 10×15″ casserole dish with cooking spray.

Pell off  the skin of the potato with a knife.

After peeling all the sweet potatoes slice the sweet potatoes in large hunks and layer in large baking dish or pan. 

Wash cranberries.

Add granulated sugar to the cranberries.

Spread sugared cranberries over top of the sweet potatoes in baking dish.

To make streusal topping, melt butter.

Measure flour in measuring cup.

Add brown sugar.

Add uncooked oatmeal.

Add cinnamon.

Mix butter into dry ingredients. If you want to do this vegan use coconut oil instead.

Stir all ingredients together.

Spread streusal topping over top of sweet potatoes and cranberries.

Bake at 350, covered, for about 1 hour. Remove from oven and cover with marshmallows.

Scoop out a serving and enjoy! John likes eating this as dessert all week!

Here’s another view. Sweet potatoes, cranberries, marshmallows, and a luscious streusal topping with oatmeal, brown sugar, butter, cinnamon and flour. Yum, yum.

Comfort food at its best!

Here’s the recipe with my modifications at the bottom.

BERRY MALLOW YAM BAKE

(Recipe from Beth, former mother-in-law, Louisiana, MO, but originally found on the back of a Kraft miniature marshmallows package)

½ cup flour

½ cup packed brown sugar

½ cup dry oatmeal

½ tsp. cinnamon

1/3 cup butter

2 cups fresh or frozen cranberries (I use a 12-oz. bag)

2 tbsp. sugar

1 can (17-oz.) cut-up yams, liquid drained and reserved (I use 4-6 medium sweet potatoes or yams, cooked

Miniature marshmallows

In a small bowl, combine flour, brown sugar, oatmeal and cinnamon. Cut in butter as for pastry; blend until crumbly. Sprinkle cranberries with regular sugar. Spray a 9×13” baking pan with cooking spray. Layer half the cooked sweet potatoes, half the cranberry mixture and half the crumb mixture. Repeat layers ending with crumbs. Pour reserved yam liquid over all (If using canned yams). Bake at 350° for 35 minutes or until heated through. If desired, place several rings of marshmallows around the outer edge of casserole and return to oven just until marshmallows are puffed and lightly browned.

NOTE: This is the way I usually do it: Bake 4-6 medium-sized sweet potatoes. Cool. Peel and slice in about 1 to 2 inch sections. Try not to overcook them or they become mushy and hard to work with. I usually double the dry ingredients, and melt the butter in the microwave then stirring all ingredients together. I place the potatoes in sprayed pan. Wash a 12-oz. bag of cranberries and put in small bowl with granulated sugar. I actually added more because I had about a cup from another bag I added as well. Then pour/sprinkle topping over top. I bake until done – somewhere between 45-60 minutes. Then I cover the top of the casserole with miniature marshmallows and bake 5 minutes more until lightly browned. When you make them this way you don’t have any reserved syrup to use, but it still turns out fine. I am not hard-line with the streusal ingredients anyway. I use it in the proportion I desire. Sometimes more of this and less of that.

Here’s another look at this fantastic side dish.

Lots of tart cranberries mix with the sweetness of the sweet potatoes, marshmallows and streusal. Absolutely wonderful!

 This is another one you should consider for your holiday baking.

Would you like a taste?

I’ve reserved a serving for you!

You may also like these recipes:

Squash and Apple Bake

Sweet Potato Casserole

Sweet Potato Fries

Related articles

• Pecan, Cranberry, Apple, & Goat Cheese Stuffed Sweet Potatoes (thiscountrygirlcooks.com)
• Decadent, Gooey, Crunchy Paleo Sweet Potato Casserole (initfortheparking.com)
• Thanksgiving Recipe Remix: Sweet Potatoes (williams-sonoma.com)
• Potluck Gold: Chipotle sweet potatoes (unsettlingdown.wordpress.com)