Aunt Margaret's Sweet Potato Casserole Recipe

5 2 2
Aunt Margaret's Sweet Potato Casserole Recipe
Aunt Margaret's Sweet Potato Casserole Recipe photo by Taste of Home
Publisher Photo

Aunt Margaret's Sweet Potato Casserole Recipe

Read Reviews
5 2 2
Publisher Photo
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. —Beth Britton, Fairlawn, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 50 min.

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

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

    Nutritional Facts

    1/2 cup: 373 calories, 11g fat (6g saturated fat), 56mg cholesterol, 134mg sodium, 66g carbohydrate (39g sugars, 4g fiber), 5g protein.

    • 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
    1. 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.
    2. 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.
    3. 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

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forAunt Margaret's Sweet Potato Casserole

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    Queenlalisa User ID: 15400 257794
    Reviewed Dec. 7, 2016

    "I made this recipe for Thanksgiving exactly as it was written. It was very flavorful and just what I was looking for. Another TOH success! It's a keeper."

    MY REVIEW
    Debglass11 User ID: 6300479 257421
    Reviewed Nov. 29, 2016

    "Made this for Thanksgiving this year and it was a hit! I increased the sweet potatoes to seven and added an extra egg, and increased the half and half, sugar and vanilla to taste before before adding the eggs. I also added some kosher salt to round out the sweetness. I didn't use the marshmallows, but instead added chopped pecans to the topping. Everyone loved it. This is a keeper for next Thanksgiving.....or any time of year!"

    Loading Image