3 lbs. sweet potatoes, peeled and cubed

½ cup sugar

½ cup milk

2 large eggs, slightly beaten

¼ cup butter

1 t. vanilla

⅛ t. cinnamon

Topping:

¾ cup flour

¾ cup brown sugar

¾ cup old-fashioned oats

⅛ t. salt

⅓ cup cold butter, cubed

2 cups mini marshmallows

Preheat oven to 350 F. Place sweet potatoes in a 6-quart stock pot. Add water to cover. Bring to a boil. Reduce heat and cook uncovered for 10-12 minutes or until tender. Meanwhile, make topping by combining flour, brown sugar, oats and salt. Cut in butter until crumbly. Drain potatoes; return to pan and beat until mashed. Add sugar, milk, eggs, cinnamon, butter and vanilla; beat until combined. Transfer to a greased 13-by-9-inch broiler-safe baking dish. Sprinkle topping over potato mixture. Bake uncovered until topping is golden, around 45 minutes. Remove from oven and sprinkle with marshmallows. If desired, broil 4-5 inches from heat until puffed and golden (about 30-45 seconds). Serves 12.

Recipe courtesy of Susie Kraning, Peru, Indiana