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:

Quickview
269k Calories
2g Protein
6g Total Fat
52g Carbs
4% Health Score
Limit These
Calories
269k
14%

Fat
6g
10%

  Saturated Fat
4g
28%

Carbohydrates
52g
17%

  Sugar
29g
32%

Cholesterol
15mg
5%

Sodium
373mg
16%

Get Enough Of These
Protein
2g
5%

Vitamin A
16266IU
325%

Manganese
0.4mg
20%

Fiber
3g
15%

Vitamin B6
0.25mg
12%

Potassium
413mg
12%

Copper
0.21mg
10%

Vitamin B5
0.94mg
9%

Magnesium
31mg
8%

Vitamin B1
0.09mg
6%

Phosphorus
60mg
6%

Calcium
51mg
5%

Iron
0.92mg
5%

Vitamin B2
0.07mg
4%

Folate
13µg
3%

Vitamin B3
0.68mg
3%

Vitamin C
2mg
3%

Vitamin E
0.47mg
3%

Zinc
0.39mg
3%

Vitamin K
2µg
3%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

The warriors of Attila, king of the Huns, (A.D. 450) preserved their meat by placing fresh meat under their saddles. All the bouncing squeezed fluids from the meat, and the horse's sweat salted the meat and removed more moisture. When the warrior stopped to eat, they had a dried and salted meal.

Food Joke

Chuck Norris twists off European beer caps.

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