Aunt Margaret’S Sweet Potato Casserole

• 3 pounds sweet potatoes (about 3 large), peeled and cubed
• 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
• 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

1. Preheat oven to 350u0b0. 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.

sweet potatoes, flour, brown sugar, oldfashioned oats, salt, cold butter, sugar, milk, eggs, butter, vanilla, marshmallows

Taken from www.tasteofhome.com/recipes/aunt-margaret-s-sweet-potato-casserole/ (may not work)