Sweet Potato (Yam) Casserole With Marshmallows
This is a compilation of a couple of different recipes I found on the web. My husband loves sweet potatoes with LOTS of marshmallows and wanted a casserole like one of his aunts used to make. After a few trials, this was the final incarnation. It is now a Thanksgiving staple for both his and my family's dinners.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 egg beaten
- 1/2 cup brown sugar
- 1 bag miniature marshmallows
- 4 tablespoons melted butter
- 1 (40 ounce) canbruce cut yams drained
- Carbohydrate 36.1654653235866 g
- Cholesterol 81.4133332645105 mg
- Fat 30.7164305295918 g
- Fiber 0.11578610780504 g
- Protein 0.374815833117308 g
- Saturated Fat 19.4521240391123 g
- Serving Size 1 1 serving(s) (75g)
- Sodium 228.401555384256 mg
- Sugar 36.0496792157816 g
- Trans Fat 2.15133205373799 g
- Calories 411 calories
Butter 1 quart baking dish. Heat oven to 350 degrees. Mash yams in a large bowl and add brown sugar, salt, cinnamon, egg, and melted butter. Mix well. Place 1/2 mixture in baking dish. Top with a layer of marshmallows, then add remaining mixture. Bake for 30 minutes. Remove from oven and top with remaining marshmallows. Bake for another 10 minutes or until marshmallows are lightly browned.
