Candied Sweet Potato Casserole with Parsnips and Carrots
- In a 5- to 6-quart Dutch oven cook sweet potatoes, parsnips, and carrots, covered, in enough boiling salted water to cover for 15 to 20 minutes or until tender; drain. Return potato mixture to Dutch oven.
- Meanwhile, preheat oven to 400 degrees F. Mash potato mixture with a potato masher or an electric mixer on low speed until smooth. Gradually add whipping cream, butter, maple syrup, lemon peel, and salt, beating to make potato mixture light and fluffy. Transfer to a 2-quart square baking dish.
- Spoon small spoonfuls of marshmallow creme onto potato mixture; spread evenly to cover surface. Bake for 15 to 20 minutes or until marshmallow creme is puffed and light brown.
From the Test Kitchen
To Make Ahead
Prepare as directed through Step 2. Cover and chill for up to 24 hours. Preheat oven to 400 degrees F. Let casserole stand at room temperature for 30 minutes. Continue as directed.
Nutrition Facts (Candied Sweet Potato Casserole with Parsnips and Carrots)
- Per serving:
- 261 kcal cal.,
- 8 g fat
- (5 g sat. fat,
- 0 g polyunsaturated fat,
- 2 g monounsatured fat),
- 26 mg chol.,
- 177 mg sodium,
- 50 g carb.,
- 4 g fiber,
- 27 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet