Candied Sweet Potato Casserole

I know. You’re wondering “where has the year gone?” But here we are again. It’s April, so of course it’s “Sweet Potato Month.” A fresh alternative to the potato or, “potatoe,” for Dan Quayle fans, sweet potatoes are actually loaded with nutrients. And although they are called a potato, they’re really only distantly related. So which is better? We’ll always vote for the vegetable that goes well with marshmallows…

Candied Sweet Potato Casserole

Yield 4 servings

Ingredients:

6 sweet potato peeled
3/4 cup brown sugar
½ tbsp orange zest
juice of 1 orange
2 tbsp unsalted butter
salt and pepper to taste
1 cup mini marshmallows

Method:

Preheat oven to 325 degrees F. Slice sweet potato into 1/4″ rounds. Shingle into casserole dish.
Sprinkle brown sugar and orange zest over top and dot with butter. Pour juice of 1 orange over
top. Season with salt and pepper. Cover and bake for approximately 45 minutes. Uncover and
raise temperature of oven to 400 degrees F spread marshmallows over top and place in oven for
approximately 5 minutes. Allow 5 minutes to cool slightly before serving.

Enjoy!!