Light Orange Sweet Potato (Yam) Marshmallow Casserole
This is a light, healthy, but flavorful version of everyone's favorite! This is to be made the day before, so the flavors have a chance to be brought out. Enjoy! I know we did. Prep time doesn't include overnight refrigeration or preparing the sweet potatoes for mashing.
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READY IN: 1hr 10mins
SERVES: 10
YIELD: 10 side servings
UNITS: US
INGREDIENTS
Nutrition- 4
- 4 1⁄2 - 5tablespoons light brown sugar
- 1⁄3cup evaporated skim milk (you may have to use more or less to reach desired consistency)
- 2
- 8teaspoons freshly squeezed orange juice
- 1⁄2teaspoon freshly grated orange rind
- 1teaspoon vanilla extract
- 1⁄4teaspoon salt
- 1⁄2teaspoon ground cinnamon
- 1⁄4teaspoon ground nutmeg
- 1pinch ground allspice
- 1pinch ground cloves
- 2 1⁄2 - 3
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DIRECTIONS
- Bake, peel, and mash the sweet potatoes with a potato masher. To get four cups, its about 3 1/2-4 pounds of sweet potato.
- In a large bowl, beat together the potatoes (cooled until just warm), sugar, milk, margarine, orange juice, vanilla, salt, orange zest, and spices and beat until completely smooth. Add more or less evaporated milk until desired consistency has been reached.
- Spoon the mixture into a lightly greased casserole dish and refrigerate overnight.
- The next day, bring sweet potato dish to room temperature, and bake (covered with a clear lid) for 35 to 45 minutes.
- In the last 5 minute of baking, spread an even layer of marshmallows over top of the casserole.
- WATCH CAREFULLY! Broil (uncovered) until the marshmallows are just turning a darker brown and they are starting to puff.
- SERVE!
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