|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 81g||29%|
|Dietary Fiber 9g||32%|
|*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 easily make this casserole in advance. Just bake the sweet potatoes without the marshmallows, cool, wrap tightly, and refrigerate. Just before serving, heat in a 350 F for about 15 minutes, then add the marshmallows and bake 5 to 10 minutes longer.
- 5 large sweet potatoes (4 to 5 pounds)
- 1/4 cup butter
- 1/2 cup brown sugar (firmly packed)
- 2 large eggs
- 2/3 cup evaporated milk
- 2 tablespoons orange juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 (10.5-ounce) package miniature marshmallows
Gather the ingredients.
Preheat oven to 350 F and spray a 1 1/2 to 2-quart baking dish with cooking spray.
Wash and prick the sweet 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 for 6 to 12 minutes until soft.
Let potatoes cool. Peel and place sweet potato pulp in a food processor. A food processor will help the stringy parts of the baked sweet potatoes get smoothly mixed in. Alternatively, use a blender (though it's messier) or an electric mixer.
Add remaining ingredients except marshmallows. Puree until smooth. Pour into prepared pan.
Bake 30 minutes and remove from oven. Spread marshmallows over top of the casserole.
Bake another 5 to 10 minutes on the top rack, until the marshmallows brown.