Taste of Home
Aunt Margaret’s Sweet Potato Casserole
TOTAL TIME: Prep: 50 min. Bake: 50 min.
YIELD: 12 servings.
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
Ingredients
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3 pounds sweet potatoes (about 3 large), peeled and cubed
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TOPPING:
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3/4 cup all-purpose flour
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3/4 cup packed brown sugar
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3/4 cup old-fashioned oats
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1/8 teaspoon salt
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1/3 cup cold butter, cubed
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FILLING:
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1/2 cup sugar
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1/2 cup 2% milk
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2 large eggs, lightly beaten
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1/4 cup butter
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1 teaspoon vanilla extract
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2 cups miniature marshmallows
Directions
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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, until tender, 10-12 minutes. Meanwhile, make topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly.
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2.
Drain potatoes; return to pan. Beat until mashed. Add sugar, milk, eggs, butter and vanilla; mash. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture.
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3.
Bake, uncovered, until topping is golden brown, 40-45 minutes; let stand 10 minutes. Sprinkle with marshmallows. If desired, broil 4-5 inches from heat until marshmallows are puffed and golden, 30-45 seconds.
Nutrition Facts
1/2 cup: 373 calories, 11g fat (6g saturated fat), 56mg cholesterol, 134mg sodium, 66g carbohydrate (39g sugars, 4g fiber), 5g protein.
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