Sweet Potato casserole
from: A Vegetarian Cooks’ Book, The Green Cutting Board
4 each sweet potatoes, boiled
1/2 cup brown sugar
1/2 cup orange juice
4 ounces Earth Balance
12 ounces miniature vegan marshmallows
1/2 teaspoon salt, add to boiling water
Boil the potatoes in salt water until fork tender and allow to cool with skins on. Peel the potatoes and slice them into
1/4" slices. Start to layer the potato slices into a buttered (Earth Balance) 10" x 10" baking dish. Sprinkle on 1/4 of
the brown sugar and 1/4 of the soy margarine. Repeat this process until all the potatoes are used. Top the dish with the remaining brown sugar and pour on the 1/2 cup of orange juice.
Bake at 350 degrees uncovered for 1/2 hour. Remove from the oven, sprinkle the marshmallows on top. Place the
potatoes back in the oven and continue to bake until the marshmallows are golden brown.
Makes 6 servings.