Sweet Potato Rice Casserole

A delicious take on a traditional holiday side-dish, perfect with either white or whole grain brown rice.  Hmmm, maybe even try with our Rice and Quinoa?

Makes 6 Servings


1 can (8 oz.) crushed pineapple in natural juice, drained (reserve juice)
1 cup Minute® White Rice or Minute® Brown Rice, uncooked
1 egg, lightly beaten
1 can (5 oz.) evaporated skim milk
1 can (15 oz.) sweet potatoes, drained
1/2 tsp ground cinnamon
2 cups miniature marshmallows


  • Preheat oven to 400°F.
  • Measure reserved pineapple juice and add enough water to make 1 cup. Prepare rice according to package directions using juice-water mixture.
  • In a large bowl combine pineapple, cooked rice, egg, milk, sweet potatoes and cinnamon. Mix well. Spread in a 2-quart casserole dish. Top with marshmallows.
  • Bake 20 minutes, or until marshmallows begin to brown.
  • Adding more whole grains to your diet ... substitute one bag of Minute® Rice and Quinoa and prepare as directed above.  Do you have left-over sweet potatoes?  Replace canned sweet potatoes by substituting 2 cups of cooked sweet potatoes.