A Thanksgiving favorite!
Preheat oven to 375F. Place sweet potatoes in a large saucepan and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
Remove pan from heat; add milk, butter and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 239 | ||
Calories from Fat: 54 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.4mg | 5 % | |
Sodium 175.2mg | 6 % | |
Potassium 578.7mg | 15 % | |
Total Carbohydrate 44.5g | 13 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 39.4g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 239
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