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Marshmallow Sweet Potato Casserole with Parsnips and Carrots

Makes: 12 to 16 servings
Prep 20 mins Cook 15 mins Bake 400°F 15 mins
Candied Sweet Potato Casserole with Parsnips and Carrots
Ingredients
  • 2  pounds  sweet potatoes, peeled and cut into 1-inch pieces (about 3 medium)
  • 1  pound  parsnips, peeled and cut into 1-inch pieces (about 6 medium)
  • 1  pound  carrots, peeled and cut into 1-inch pieces (about 6 medium)
  • 3/4  cup  whipping cream
  • 2  tablespoons  butter, cut up
  • 2  tablespoons  maple syrup
  • 1  tablespoon  finely shredded lemon peel
  • 1/2  teaspoon  salt
  • 1 13  ounce jar  marshmallow creme
Directions

1. 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.

2. 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.

3. 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.

Nutrition Facts (Candied Sweet Potato Casserole with Parsnips and Carrots)
  • Servings Per Recipe 12,
  • cal. (kcal) 261,
  • Fat, total (g) 8,
  • chol. (mg) 26,
  • sat. fat (g) 5,
  • carb. (g) 50,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 27,
  • pro. (g) 2,
  • vit. A (IU) 13217,
  • vit. C (mg) 10,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 177,
  • Potassium (mg) 452,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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