Aunt Margaret's Sweet Potato Casserole Recipe
My great aunt made an incredible sweet potato casserole for our holiday dinners. Iâ€™ve lightened it up a bit, but we love it just the same.
|3 pounds||sweet potatoes (about 3 large), peeled and cubed|
|1/2 cup||2% milk|
|2||large eggs, lightly beaten|
|1 teaspoon||vanilla extract|
|3/4 cup||all-purpose flour|
|3/4 cup||packed brown sugar|
|3/4 cup||old-fashioned oats|
|1/3 cup||cold butter, cubed|
|2 cups||miniature marshmallows|
Preheat oven to 350Â°. 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