Yesterday’s “countdown to Thanksgiving” recipe for Roasted Sweet Potatoes With Cinnamon Pecan Crunch featured a twist on the traditional sweet potato casserole. Today, we’re focusing on an American comfort-food classic: the Sweet Potato Bake you likely gobbled up when you were a kid. Remember plucking the browned, gooey marshmallows from the top of the serving dish?
We have one novel addition to this holiday favorite: a topping of corn flakes to add some crunch. As for the marshmallows, there are organic options. Whole Foods Market carries the Tiny Trapeze brand, artisan confections made with natural and organic ingredients.
Prep time on today’s recipe is 15 minutes, and cook time is about 30 minutes. All of the ingredients should be available at your local natural and organic food store.
Sweet Potato Bake
Makes 8 servings
3 cups cooked, mashed sweet potatoes
2 tablespoons butter, softened
1 teaspoon grated orange peel
1/2 teaspoon salt
1 cup miniature marshmallows
3 cups corn flakes cereal (crushed to 1½ cups)
2 tablespoons butter, melted
Combine sweet potatoes, the first 2 tablespoons of softened butter, orange peel and salt. Spread mixture in a shallow 1-quart casserole dish coated with cooking spray.
Arrange marshmallows over potatoes, pressing slightly.
Combine corn flakes with remaining melted butter. Sprinkle over marshmallows.
Bake at 375°F about 30 minutes or until thoroughly heated.
Recipe and photo courtesy of the Kellogg Co.