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Nutrition Facts
Serving Size 194 g
(Approx. 8 Servings)
Amount Per Serving
Calories 320 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 100 mg 4%
Total Carbohydrate 42 g 14%
Dietary Fiber 4 g 16%
Sugars 15 g
Protein 5 g
Vitamin A 10% Iron 6%
Vitamin C 20% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Caribbean Purple Sweet Potato Casserole
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

2 Lb organic purple sweet potatoes, peeled and washed
1/4 Lb unsalted butter
1 cup(s) whole milk
1 cup(s) Robert's Reserve Pineapple Coconut Mango Tequila Sauce
6 slices of bacon, cooked and crumbled
1/2 cup(s) mini marshmallows
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Preheat oven to 400ºF. Cut sweet potatoes into 2 inch pieces, place in a pot and cover with cold water. Bring to a boil over medium-high heat for 12 to 15 minutes or until potatoes are tender and begin to fall apart when pressed with a fork or tongs.
Meanwhile, place butter and milk in a microwave safe bowl and microwave 1 minute or until butter is melted.
Once potatoes are tender, drain and place in a large bowl. Using a hand mixer or a whisk, whip potatoes until smooth and continue to mix as you slowly pour in the milk and butter mixture.
Blend in 1/2 cup of Pineapple Coconut Mango Tequila Sauce then taste and season to your liking with salt. Pour into an 8x8-inch casserole dish.
Pour remaining 1/2 cup of Pineapple Coconut Mango Tequila Sauce over casserole and spread out evenly. Sprinkle crumbled bacon and marshmallows over the top. Bake 20 to 25 minutes or until marshmallows are browned and melted.



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