Ingredients
3 pounds sweet potatoes (about 3 large), peeled and cubedTOPPING:3/4 cup all-purpose flour3/4 cup packed brown sugar3/4 cup old-fashioned oats1/8 teaspoon salt1/3 cup cold butter, cubedFILLING:1/2 cup sugar1/2 cup 2% milk2 large eggs, lightly beaten1/4 cup butter1 teaspoon vanilla extract2 cups miniature marshmallows
Preparation
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.
