Sweet Potato Crisp with Walnut Marshmallow Topping

We love this twist on good ole sweet potatoes because the walnuts add a little crunch crunch crunch. We think if you try it our way, you may never look back.

Prep Time
Cook Time
  • 3 large sweet potatoes or yams
  • ½ cup condensed milk
  • 2 Tbsp. butter
  • 3 Tbsp. creme fresh
  • 2 Tbsp. light brown sugar
  • 2 large eggs
  • 1 tsp. salt
  • Topping:
  • 2 Tbsp. AP flour
  • ⅓ cup walnuts
  • 2 Tbsp. light brown sugar
  • ½ cup mini marshmallows, or the marshmallow size of your choice (You be you, ya know?)
  1. Preheat oven to 425° F.
  2. Place the sweet potatoes on a sheet pan covered in aluminum foil. Bake for 30-40 minutes, until they are cooked through; you should easily be able to pierce with a fork.
  3. Take out and allow to cool slightly. Using a pair of gloves or mitten, cut down the center and scoop out the flesh. Put into a large bowl of a stand mixer. It’s much easier to work with the sweet potatoes when they are hot.
  4. Add in the condensed milk, butter, brown sugar, creme fresh, and salt. Mix together until it’s a smooth mixture, about 4 minutes. On low speed, add in the eggs one by one. Beat for another 2 minutes.
  5. Transfer to a large casserole dish. In a food processor, pulse the topping ingredients until it forms a crumbly mixture. Top the casserole with the mixture.
  6. Turn down the oven to 375° F. Bake for 35 minutes. You can reserve for up to 2 days and reheat before serving. Once ready to serve, top with marshmallows and bake for another 10 minutes until they are browned.

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