Where most people roast marshmallows, my niece Jordan and I love to roast Peeps.We love that extra crunch the outside layer of sugar of the Easter peep provides along with the perverse spectacle. So why not combine two of our favorite things: Roasted Peeps and sweet potato casserole? Mmmm...
Sweet Potato and Roasted Peep Casserole
Recipe by Glenna Anderson Muse
3 large sweet potatoes
2 Tbsp butter
2 Tbsp half and half (or whole milk)
1/2 tsp cardamom
1/2 tsp cinnamon
2 Tbsp brown sugar
1 egg, beaten
Salt to taste
1/4 cup walnuts, chopped (optional)
1. Peel and chunk potatoes. Place in dutch oven, cover with water, and boil until fork tender. Drain and cool.
2. Transfer potatoes to a large mixing bowl and mash with a hand mixer. Mix in rest of the ingredients except the Peeps.
3. Pour mixture into an oiled 9" diameter casserole dish. Can be refrigerated at this point for finishing later.
4. Bake covered at 350 degrees for 45 minutes. If using crockware, add 10 minutes. Remove from oven and arrange Peeps on top. Leaving cover off, return dish to oven for 15-20 minutes or until Peeps are roasted. Watch carefully so not to burn.
Nutrition (without nuts) vor 2/3 cups: Calories: 211; Protein: 7; Carbs: 28; Fat: 8; Fiber 2. Weight Watchers Points: 6