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Sweet Potato Casserole Recipe
|Sweet potatoes/Yams||4 Medium|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Canned crushed pineapple||8 Ounce (1 Can)|
|Packed brown sugar||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Miniature marshmallows||1 1⁄2 Cup (24 tbs)|
|Pecans||1⁄4 Cup (4 tbs), chopped|
Serving size: Complete recipe
Calories 1904 Calories from Fat 696
% Daily Value*
Total Fat 80 g122.6%
Saturated Fat 12.3 g61.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1398.4 mg58.3%
Total Carbohydrates 294 g98.1%
Dietary Fiber 25 g99.9%
Sugars 168.9 g
Protein 16 g32.5%
Vitamin A 1752.3% Vitamin C 24.9%
Calcium 29.2% Iron 29.1%
*Based on a 2000 Calorie diet
Prick each 2 or 3 times with fork to allow steam to escape.
Arrange in oven at least 1 inch apart.
Microwave at HIGH (100%) until fork-tender, 8 to 13 minutes.
Cover and let stand 5 minutes.
Peel and slice potatoes.
Place in 2-quart casserole.
Add 1/4 cup brown sugar, 1/4 cup margarine and the salt.
Mash until no lumps remain.
Mix in pineapple.
Microwave at HIGH (100%) 2 minutes.
Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon margarine, the water, cinnamon and nutmeg in medium bowl.
Microwave at HIGH (100%) until margarine is melted, 1 to 1 1/2 minutes, stirring after half the time add marshmallows; toss to coat.
Top sweet potato mixture with marshmallows.
Microwave at HIGH (100%) until marshmallows are melted and potatoes are heated through, 2 to 4 minutes.
Sprinkle with pecans.