CLASSIC SWEET POTATO CASSEROLE WITH MARSHMALLOWS


PREP TIME 15 MIN. – COOK TIME 40 MIN. READY IN 55 MIN. + RESTING TIME – SERVINGS 8


Cooking spray 2½ lbs sweet potatoes (about 4 medium) ½ cup whole milk 4 tbsp (½ stick) unsalted butter, melted and cooled


½ tsp ground cinnamon 1 orange 2 large eggs, beaten ½ cup chopped pecans 1 (10 oz) bag marshmallows


STEP 1 Preheat oven to 350°F. Coat a 3-qt baking dish with the cooking spray. STEP 2 Peel and cut the sweet potatoes into 2-inch chunks. Place in a large pot and cover with cold water by 2 inches. Season with salt. Bring to a boil. Reduce to a simmer and cook 15–20 min., until tender and easily pierced with a fork. STEP 3 Drain the potatoes and return to pot. Using a potato masher, mash potatoes until smooth. Add the milk, butter, cinnamon, and pinch of salt. Zest half of the orange and squeeze juice from entire orange into mixture, then add the beaten eggs. Mix until well combined. Spread evenly into prepared baking dish. Sprinkle with the chopped pecans. STEP 4 Bake 20 min., then remove from oven and heat broiler on high. Carefully line casserole with the marshmallows and broil until marshmallows are toasted and turning golden, about 30–90 sec., watching closely to prevent burning. Let rest 10 min. before serving.


PER SERVING: 370 CALORIES, 13G FAT, 5G SATURATED FAT, 69MG CHOLESTEROL, 134MG SODIUM, 61G CARBOHYDRATE, 5G FIBER, 29G SUGAR, 6G PROTEIN


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