Aunt Margaret's Sweet Potato Casserole Recipe

Serves: 12

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.

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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
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



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


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