Sweet potato casserole with marshmallows is as American for Thanksgiving as stuffing. It is truly traditional and absolutely delectable. It could be served as dessert but I can promise you that it will compliment a meal beautifully.
I like to enhance my sweet potato casserole with spices such as cinnamon, cloves and nutmeg. This makes it aromatic and comforting as well. I also like to add orange juice and zest to cut down on the sweetness a bit. The type of cream that I use is heavy cream. However, you can use whatever cream you want. Even sour cream would be great in this!
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4 cups mashed sweet potatoes
¼ cup cream
½ cup brown sugar
2 tablespoons unsalted butter at room temperature
1 teaspoon vanilla
½ teaspoon orange zest
Juice of ½ large orange
½ teaspoon cinnamon
¼ teaspoon nutmeg
Pinch ground cloves
2 to 3 cups marshmallows – depending on the size
• Preheat oven to 375 degrees.
• Mix all ingredients, except for marshmallows, in a bowl.
• Spread sweet potatoes in a buttered baking dish.
• Sprinkle evenly with marshmallows.
• Place in oven and bake for 35 minutes until marshmallows are browned.
CALORIES 259.28; FAT 5.96 grs (sat 3.63; mono 1.56; poly 0.32); PROTEIN 2.78 grs ; FIBER 4.25 grs; CARBS 50.13 grs; CHOLESTEROL 17.90 mg; IRON 1.32 mg; SODIUM 60.27 mg; CALCIUM 61.57 mg
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