Aunt Margaret's Sweet Potato Casserole Recipe
My great aunt made an incredible sweet potato casserole for our holiday dinners. I’ve lightened it up a bit, but we love it just the same.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 pounds | sweet potatoes (about 3 large), peeled and cubed |
| 1/2 cup | sugar |
| 1/2 cup | 2% milk |
| 2 | large eggs, lightly beaten |
| 1/4 cup | butter |
| 1 teaspoon | vanilla extract |
| topping: | |
| 3/4 cup | all-purpose flour |
| 3/4 cup | packed brown sugar |
| 3/4 cup | old-fashioned oats |
| 1/8 teaspoon | salt |
| 1/3 cup | cold butter, cubed |
| 2 cups | miniature marshmallows |
Directions:
Directions
Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-12 minutes or until tender. Meanwhile, make topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly. Drain potatoes; return to pan. Beat until mashed. Add sugar, milk, eggs, butter and vanilla; beat until combined. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture. Bake, uncovered, until topping is golden brown, about 45 minutes; let stand 10 minutes. Sprinkle with marshmallows. If desired, broil 4-5 inches from heat, 30-45 seconds or until marshmallows are puffed and golden. Yield: 12 servings.
Test Kitchen tip If you add the marshmallows right out of the oven, they'll start to melt together and form a silky marshmallow layer.
Originally published as Aunt Margaret's Sweet Potato Casserole in Taste of Home November 2016, p16
Source: tasteofhome.com
