All chickens are now fed from multi day feeders and waterers so there is no reason to open the rooster cages unless cleaning them.

Second hollow core changed out with solid core door. One more remaining.

Prep:15 mins
Cook:30 mins
Total:45 mins

Servings:4 to 6 servings

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This is an easy and popular sweet potato casserole, topped with broiled marshmallow topping. For many, a dish like this may have once adorned their Thanksgiving table – but there’s no need to save it to only enjoy once a year. It’s super simple, requires only a few ingredients, and is packed with nostalgia for anyone who grew up eating the iconic side dish. It’s a great way to add some sweetness to a vegetarian side and has tons of retro flair! We also double up on the marshmallow in this variation, using both fluff AND mini marshmallows for a real wallop of marshmallow flavor to perfectly complement the smooth, creamy sweet potatoes.

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Ingredients

• 3 cups sweet potatoes, cooked and mashed
• 2 tablespoons butter
• 1/4 cup orange juice, or milk
• 1/2 teaspoon kosher salt
• 1/3 cup marshmallow creme or fluff
• 1 large egg, well beaten
• 1/2 to 1 cup miniature marshmallows

Nutrition Facts (per serving)
184	Calories
5g	Fat
33g	Carbs
3g	Protein

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Steps to Make It

1. Gather the ingredients.
2. Preheat oven to 400 F. Combine sweet potatoes, butter, orange juice or milk, salt, and 1/3 cup of the marshmallow creme.
3. Beat in egg.
4. Pile sweet potatoes in a lightly buttered baking dish. Bake for 25 minutes.
5. Top with miniature marshmallows and brown under broiler for about 4 minutes.

Serves 4 to 6.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.