Sweet potato casserole!

Ingredients

• 7 medium Sweet Potatoes (peeled after boiling, skins removed while hot)
• 1/2 cup Unsalted Butter (cut into cubes, softened)
• 1/4 cup Orange Juice (freshly squeezed or store‑bought)
• 1/2 cup Brown Sugar (packed)
• 1 tsp Ground Cinnamon
• 1/2 cup Raisins (golden or regular)
• 2 cups Mini Marshmallows (for topping)
• 1 pinch Salt

Instructions

1. Boil Sweet Potatoes

   Place the 7 medium sweet potatoes (skins on) in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce to a simmer and cook until fork‑tender, about 15‑20 minutes.

   Time: PT20M

2. Peel the Potatoes

   Drain the potatoes in a colander. While still warm, use your fingers or a small knife to slip the skins off – they should come off easily.

   Time: PT5M

3. Mash and Flavor

   Return the peeled potatoes to the pot or a mixing bowl. Add the butter, orange juice, brown sugar, cinnamon, raisins, and a pinch of salt. Fold gently until just combined; avoid over‑mixing.

   Time: PT5M

4. Transfer to Baking Dish

   Spoon the sweet potato mixture into a greased 9x13‑inch baking dish, spreading it into an even layer.

   Time: PT5M

5. Add Marshmallow Topping

   Evenly cover the top with the 2 cups of mini marshmallows. They can be packed slightly; they will expand as they melt.

   Time: PT5M

6. Bake

   Place the dish on the middle rack of a pre‑heated oven at 350°F. Bake for 20‑25 minutes, until the marshmallows are puffed and golden brown.

   Time: PT25M

   Temperature: 350°F

7. Serve

   Remove from oven, let stand 5 minutes, then serve warm.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

2g

Carbohydrates

45g

Fat

8g

Fiber

5g