Marshmallow Topped Sweet Potato Casserole
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 160.8
- Total Fat: 5.7 g
- Cholesterol: 7.6 mg
- Sodium: 267.8 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 2.2 g
- Protein: 1.6 g
View full nutritional breakdown of Marshmallow Topped Sweet Potato Casserole calories by ingredient
Number of Servings: 16
Ingredients
-
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup chopped pecans, divided
cooking spray
2 cups miniature marshmallows
Directions
Preheat oven to 375º
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. REduce heat and simmer for 15 minutes or until very tender. Drain and cool slightly
Place potatoes in a large bowl. Add sugar and next three ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into a cooking spray coated baking dish. sprinkle the remaining pecans over top. spread marshmallows over top of mixture. Bake at 375º for 25 minutes or until marshmallows are golden brown.
Serving Size: 16 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user YOCUM3.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. REduce heat and simmer for 15 minutes or until very tender. Drain and cool slightly
Place potatoes in a large bowl. Add sugar and next three ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into a cooking spray coated baking dish. sprinkle the remaining pecans over top. spread marshmallows over top of mixture. Bake at 375º for 25 minutes or until marshmallows are golden brown.
Serving Size: 16 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user YOCUM3.
