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Aunt Margaret’s Sweet Potato Casserole

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
  • Total Time
    Prep: 50 min. Bake: 50 min.
  • Makes
    12 servings

Ingredients

  • 3 pounds sweet potatoes (about 3 large), peeled and cubed
  • 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
  • FILLING:
  • 1/2 cup sugar
  • 1/2 cup 2% milk
  • 2 large eggs, lightly beaten
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 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, until tender, 10-12 minutes. 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; mash. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture.
  • 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.

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.
  • 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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    Reviews

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    Average Rating:
    • Stacey4gop
      Oct 25, 2017

      Love this recipe! We make it almost once a month!

    • Queenlalisa
      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.

    • Debglass11
      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!