|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||12%|
|Total Sugars 15g|
|Vitamin C 25mg||124%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is an easy and popular sweet potato casserole, topped with broiled marshmallow topping. For many, a dish like this may have once adorned their Thanksgiving table—but there's no need to save it to only enjoy once a year. It's super simple, requires only a few ingredients, and is packed with nostalgia for anyone who grew up eating the iconic side dish. It's a great way to add some sweetness to a vegetarian side and has tons of retro flair! We also double up on the marshmallow in this variation, using both fluff AND mini marshmallows for a real wallop of marshmallow flavor to perfectly complement the smooth, creamy sweet potatoes.
3 cups sweet potatoes, cooked and mashed
2 tablespoons butter
1/4 cup orange juice, or milk
1/2 teaspoon kosher salt
1/3 cup marshmallow creme, or fluff
1 large egg, well beaten
1/2 to 1 cup miniature marshmallows
Gather the ingredients.
Preheat oven to 400 F. Combine sweet potatoes, butter, orange juice or milk, salt, and 1/3 cup of the marshmallow creme.
Beat in egg.
Pile sweet potatoes in a lightly buttered baking dish. Bake for 25 minutes.
Top with miniature marshmallows and brown under broiler for about 4 minutes.
Serves 4 to 6.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.
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