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