Mini Sweet Potato Casseroles
If you want to add more gluten free recipes to your recipe box, Mini Sweet Potato Casseroles might be a recipe you should try. For 62 cents per serving, you get a side dish that serves 4. One serving contains 270 calories, 2g of protein, and 7g of fat. This recipe from Sarahs Cucina Bella requires sweet potatoes, ground cinnamon, light brown sugar, and marshmallows. 3776 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is solid. Try Sweet Potato Mini Casseroles, Mini Sweet Potato “Casseroles” with Vegan Marshmallows (featuring the Inspiralized bun!), and Twice Baked Mini Potato Casseroles for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 tbsp Bakers Sweetened Coconut
1/2 tsp ground cinnamon
1/4 cup packed light brown sugar
1 cup Jet-Puffed Mini Marshmallows
1/2 tsp salt
1 lb sweet potatoes, peeled and cubed
2 tbsp unsalted butter
Equipment:
stove
pot
oven
baking sheet
Cooking instruction summary:
Bring a pot of water to a boil on the stove. Add the sweet potatoes and cook for 15 minutes or until fork tender. Drain well.Preheat the oven to 375 degrees.Stir together the sweet potatoes, butter, light brown sugar, salt and ground cinnamon. Then mash well. Stir the coconut into the sweet potato mixture.Divide the sweet potato mixture evenly among four custard cups. Press down so that the potatoes are in a firm layer. Divide the marshmallows among the custard cups, sprinkling them on top of each. Place the custard cups on a baking sheet.Bake for 10-15 minutes until the marshmallows are golden brown. Serve hot.
Step by step:
1. Bring a pot of water to a boil on the stove.
2. Add the sweet potatoes and cook for 15 minutes or until fork tender.
3. Drain well.Preheat the oven to 375 degrees.Stir together the sweet potatoes, butter, light brown sugar, salt and ground cinnamon. Then mash well. Stir the coconut into the sweet potato mixture.Divide the sweet potato mixture evenly among four custard cups. Press down so that the potatoes are in a firm layer. Divide the marshmallows among the custard cups, sprinkling them on top of each.
4. Place the custard cups on a baking sheet.
5. Bake for 10-15 minutes until the marshmallows are golden brown.
6. Serve hot.
Nutrition Information:
covered percent of daily need
