Sweet Potato Casserole II

Cinco de Mayo - Main Dish

Mmm! Sweet potatoes topped with creamy toasted marshmallows.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 8

Yield: 8 servings

Sweet Potato Casserole II

Ingredients

5 sweet potatoes

sliced

¼ cup reduced fat margarine

½ cup packed brown sugar

3 tablespoons orange juice

1 pinch ground cinnamon

1 (10.5 ounce) package miniature marshmallows

Rhubarb Margarita

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook until tender about 15 minutes. Remove from heat drain and mash.

Step 3

Place mashed sweet potatoes in large bowl and use an electric mixer to blend with the margarine brown sugar orange juice and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows.

Step 4

Bake for 25 to 30 minutes in the preheated oven or until heated through and marshmallows are puffed and golden brown.

Nutritional Information

Sweet Potato Casserole II

Servings Per Recipe:8

Calories: 266.9

% Daily Value *

Protein: 2g 4%

Carbohydrates: 60.4g 20%

Dietary Fiber: 2.6g 10%

Sugars: 38.4g

Fat: 2.6g 4%

Saturated Fat: 0.5g 3%

Vitamin A Iu: 11788.9IU 236%

Niacin Equivalents: 0.9mg 7%

Vitamin B6: 0.2mg 11%

Vitamin C: 4.9mg 8%

Folate: 11.2mcg 3%

Calcium: 38.8mg 4%

Iron: 0.7mg 4%

Magnesium: 23mg 8%

Potassium: 306.1mg 9%

Sodium: 143mg 6%

Thiamin: 0.1mg 6%

Calories From Fat: 23.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.