Monday, August 15, 2011

Easy Sweet Potato Casserole

Did you know that North Carolina is the leader in sweet potato production? What a wonderfully, nutritious vegetable to have abundantly in my backyard. These little guys are packed full of vitamins, minerals, dietary fiber and antioxidants.

I have been doing a little research and found that the beta carotene found in these scrumptious vegetables is better absorbed with a little bit of fat. Well, if that is the case then I have the perfect recipe for your family.

My super picky eater will eat two or three servings of this sweet potato casserole. Let me warn you, this recipe is not the healthiest, but a great way to get those kiddos to eat their veggies.

Easy Sweet Potato Casserole


1 super large sweet potato or 2 medium sized sweet potatoes
1 tbsp butter
1/2 tsp salt
2 tbsp honey
2 tbsp egg substitute or 1 egg (if using an egg instead of a substitute make sure the egg is well beaten)
Enough marshmallows to cover the top of the casserole

Preheat oven to 350°.

Cook sweet potatoes in microwave until you can pierce a fork through them. Cut open and set aside to cool.

Spray small 1 qt casserole dish with cooking spray.

Remove sweet potatoes from skin and mash with a potato masher.

Place all ingredients except marshmallows in a bowl and combine with an electric mixer until mixture is smooth.

Transfer to casserole dish and top with marshmallows. Cook about 10-15 mins or until golden brown on top.

Serving size 4-6