Sweet Potato Casserole

Yes, I know this is a traditional Thanksgiving dish. And yes, it is December. But, as I said in my last post, finals take precedence of blogging. And also, Christmas tree finding and presents shopping got in the way in the last week, too.

So, here we are again.

I love sweet potatoes, and this is the first time I made them like this. Usually I just roast them in slices with brown sugar. This year for Thanksgiving I decided to try a traditional way of making them with some leftover marshmallows in the cupboard. The result is in between a side dish and a dessert–which, really, is the best thing, right?


2 to 3 sweet potatoes, peeled and diced

1/4 cup vegan margarine

1/4 cup brown sugar

1 1/2 tablespoons orange juice

1 pinch ground cinnamon

Mini marshmallows  (I used some that are made with real sugar and are corn-syrup free, available at health food stores like Whole Foods)


1. Preheat oven to 350 degrees Fahrenheit.

2. Place diced sweet potatoes in a large pot covered with water. Bring to a boil and cook until tender, about 15 minutes. Remove from heat and drain. Place into a mixing bowl and mash.

3. Add the margarine, brown sugar, orange juice and cinnamon. Using an electric mixer to blend.

4. Place the mixture into a small to medium baking dish. Top with miniature marshmallows. Bake for 25 to 30 minutes in the oven until the marshmallows are puffed, slightly melty and golden brown. Then serve and enjoy!


Tags: , , , , ,

Categories: Casserole, Season: Fall, Side dish


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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