Nutritional Guidelines (per serving) | |
---|---|
490 | Calories |
14g | Fat |
81g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings: 1 baking dish (serves 6) | |
Amount per serving | |
Calories | 490 |
% Daily Value* | |
Total Fat 14g | 18% |
Saturated Fat 7g | 37% |
Cholesterol 179mg | 60% |
Sodium 212mg | 9% |
Total Carbohydrate 81g | 29% |
Dietary Fiber 9g | 32% |
Protein 12g | |
Calcium 212mg | 16% |
*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. |
You can make this sweet potato casserole in advance. Just bake the sweet potatoes without the marshmallows, cool, wrap tightly and refrigerate. Just before serving, heat in a 350 degree-oven for about 15 minutes, then add the marshmallows and bake 5-10 minutes longer.
Ingredients
- 5 large sweet potatoes (4 to 5 lbs.)
- 1/4 cup butter
- 1/2 cup firmly-packed brown sugar
- 2 large eggs
- 2/3 cup evaporated milk
- 2 tablespoons orange juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 package (10.5 ounces) miniature marshmallows
Steps to Make It
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Preheat oven to 350 degrees F. Spray a 1-1/2 to 2-quart baking dish with cooking spray.
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Wash and prick potatoes with a fork several times. Place on a baking sheet and bake 1 hour. Alternatively, place on a paper towel in the microwave, and heat on high 6-12 minutes until soft.
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Let potatoes cool. Peel and place sweet potato pulp in a food processor.*
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Add remaining ingredients except marshmallows. Puree until smooth. Pour into prepared pan.
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Bake 30 minutes. Remove from oven. Spread marshmallows over top of casserole. Bake another 5-10 minutes on the top rack, until the marshmallows brown.
*The reason I use a food processor is to make sure the stringy parts of the baked sweet potatoes get smoothly mixed in. Alternatively, you could use a blender (though it's messier), or an electric mixer.