Prep 15 mins
Cook 35 mins
Yummy, creamy sweet potatoes.
- 1360.77 g sweet potatoes, peeled and cooked
- 2 eggs, lightly beaten
- 59.14 ml orange juice
- 59.14 ml butter, softened
- 118.29 ml brown sugar
- 0.25 ml salt
- miniature marshmallow
- Mash potatoes, add remaining ingredients.
- Pour into greased 1-1/2 qt casserole dish.
- Bake at 350* for 35 minutes.
- Spread marshmallows over top.
- Bake for 2 more minutes.
This was a wonderful recipe. Just perfect. As steffi said, sweet - but not too sweet. Just like a sweet potato casserole should be! This was the very first time I made a sweet potato casserole and our company loved it! Thank you for posting. Will definately make again! Note: I actually forgot to grease my casserole dish, but it didn't really stick to the sides at all.
This recipe is so similar to my own sweet potato casserole. I used your recipe for our Thanksgiving and Christmas dinner this holiday season. I usually only use one egg, but I did like the added body the extra one in this recipe gave the casserole. I also usually add a little cinnamon and nutmeg to the potatoes, and sometimes a little pineapple tidbits, chopped walnuts and chopped bits of cherries. But never forget the marshmellows on top! Great recipe, MizzNezz!
I made it cholesterol and fat free by using 4 oz of egg substitute and Smuckers Baking Healthy instead of the butter. I also added some canned pineapple pieces. Yummy!