This Sweet Potato Rice Casserole is a delicious take on an old classic. Creamy, sweet, and easily doubles! It’s an easy side dish that is perfect for holiday get-togethers.
Prior to making this Sweet Potato Rice Casserole I had never considered cooking rice in a fruit juice, but it adds a totally new flavor element to the dish. It would be delicious prepared with apple juice, brown sugar, and walnuts or pecans for breakfast! My kids and I love to eat rice (with a little sprinkle of sugar and pat of butter) for breakfast with cinnamon toast.
I love the texture that the rice adds to this Thanksgiving classic.
This Sweet Potato Rice Casserole is a delicious take on an old classic. Creamy, sweet, and easily doubles! It's an easy side dish that is perfect for holiday get-togethers.
- 8 oz crushed pineapple in natural juice drain and reserve juice
- 1 cup Minute® White Rice uncooked
- 1 egg lightly beaten
- 5 oz evaporated milk
- 15 oz can sweet potatoes drained
- 1/2 tsp cinnamon
- 2 cups miniature marshmallows
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Preheat oven to 400 degrees.
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Measure reserved pineapple juice and add enough water to make 1 cup liquid.
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Prepare rice according to package directions (using 1 cup uncooked rice and 1 cup liquid).
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Combine pineapple, cooked rice, egg, milk, sweet potatoes, and cinnamon in a large bowl; mix well.
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Spread mixture into a 2qt baking dish and top with marshmallows.
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Bake for 20 minutes, or until marshmallows begin to brown.
If your marshmallows are getting too brown, cover the dish with foil and continue baking.
James Bruno says
More marshmallows = more better.
Shannon Schmid says
Hey! I am trying to rate this recipe 5 stars and it wont let me! I give it 5 stars, it was deelish! I’m thrilled I got a chance to try it – its def something I’ll be making in the future! Yumm-o!
Betsy Segars says
Not only does this look good, I know it tastes delicious! I’m adding this to my Thanksgiving menu
Julie says
That looks delicious! I bet my boys would love it.