Aunt Margaret’s Sweet Potato Casserole

Name: Aunt Margaret's Sweet Potato Casserole
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 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

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

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.

Originally published as Sweet Aunt Margaret's (New and Improved) Sweet Potato Pudding in Taste of Home November 2016

Reviews

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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!