Recipe courtesy of allrecipes.com.
- 5 sweet potatoes, peeled and sliced
- ¼ cup reduced fat margarine
- ½ cup packed brown sugar
- 3 tbsp orange juice
- 1 pinch ground cinnamon
- 1 (10.5 oz.) package miniature marshmallows
Preheat oven to 350 degrees. Place sweet potatoes in a large saucepan with enough water to cover. Boil potatoes and cook until tender, about 15 minutes. Remove from heat, drain, mash. Place mashed sweet potatoes in a large bowl, blend with margarine, brown sugar, orange juice, and cinnamon. Spread mixture evenly in a 9×13 in. baking dish. Top with mini marshmallows. Bake for 25-30 minutes or until heated through and marshmallows are puffed and golden brown.
I would like to start off by saying that I absolutely love this dish. I only recently developed a love for sweet potatoes—better late than never! I made a few slight changes to the recipe: I substituted the reduced fat margarine for real butter; I never use margarine when baking/cooking, and I did not add any orange juice to the dish either. While reading reviews for the recipe, I read from every entry that the orange juice was unnecessary and made the casserole too “orange-y,” so beware! I baked the casserole for 30-32 minutes and it was perfectly browned and puffed. Good luck and enjoy!