Some recipes simply stand the test of time. Somewhere in my mother’s photo album is a picture of me, oh, when I was about 5 years old, helping my grandmother by putting the marshmallows on top of the sweet potato casserole for Thanksgiving dinner.

There is a similar photo of my own “little helper” daughter creating the same ooey-gooey topping on this traditional, essential Thanksgiving Day dish.

The original recipe is as simple as it comes: mashed sweet potatoes (made with butter and a pinch of salt) and topped with marshmallows, then baked to perfection.

This recipe is a fun update to grandma’s original, with a crispy crumble to make things more interesting.

Serves 12

Ingredients:

3 pounds sweet potatoes, peeled and cubed
½ c. brown sugar
½ c. milk
2 large eggs, beaten
¼ c. butter

Topping:
¾ c. all purpose flour
¾ c. packed brown sugar
¾ c. old-fashioned oats
1/8 tsp. salt
1/3 c. cold butter, cubed
2 c. mini marshmallows

Preheat oven to 350°. Place sweet potatoes in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-12 minutes or until tender.

Make the topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly.

Drain potatoes and beat until mashed. Add brown sugar, milk, eggs, and butter; beat until combined. Transfer to a 13×9-in. baking dish. Sprinkle topping over potato mixture.
Bake uncovered for about 45 minutes. Halfway through baking, add mini marshmallows to the top and continue baking.

 

Love this recipe? Tell us about it! Better yet – share a tried-and-true family recipe on this blog! Just email lori@painesvillecu.org and tell us why your recipe is special to you and we’ll feature it here!

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here