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Aunt Margaret’s Sweet Potato Casserole

Total Time

Prep: 50 min. Bake: 50 min.

Makes

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
Aunt Margaret's Sweet Potato Casserole Recipe photo by Taste of Home

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

  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.
  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.
  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.

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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