Sweet Potato Bake Recipe


Nutrition

Cal/Serving: 138
Daily Value: 7%
Servings: 8

Vegetarian, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat6g9%
Saturated4g18%
Trans0g0%
Carbs21g7%
Fiber1g5%
Sugars6g0%
Protein1g3%
Cholesterol15mg5%
Sodium245mg10%
Calcium13mg1%
Magnesium10mg2%
Potassium124mg4%
Iron3mg18%
Zinc0mg1%
Vitamin A5084IU102%
Vitamin C3mg6%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg18%
Niacin (B3)3mg14%
Vitamin B60mg21%
Folic Acid (B9)54µg14%
Vitamin B121µg17%
Vitamin D1µg0%
Vitamin E0mg1%
Vitamin K1µg1%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Kellogg's

A longtime holiday favorite — sweet potato casserole topped with Corn Flakes and sweet miniature marshmallows.

Click here to see 10 Things You Didn’t Know You Could Make with Cereal

INGREDIENTS

  • 2 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
  • 2 tablespoons butter, melted

DIRECTIONS

Preheat the oven to 375 degrees. Combine sweet potatoes, the 2 tablespoons softened butter, orange peel, and salt. Spread mixture in shallow 1-quart casserole dish coated with cooking spray. Arrange marshmallows over potatoes, pressing slightly. Combine Corn Flakes with remaining melted butter and sprinkle over marshmallows. Bake about 30 minutes or until thoroughly heated.

Recipe Details

Recipe courtesy of Kellogg’s

Servings: 8
Cuisine: American
Special Designations: Nut-free, Vegetarian, Kid-friendly

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