Sweet Potato Casserole
This traditional Thanksgiving dish, covered with sweet, gooey marshmallows and buttery pecans, seems more like a dessert than a side dish.
You can happily go back for seconds of my slimmed-down version, which features a secret orange ingredient: Naturally sweet carrots, which help drive down the calories and carbs of this dish. My super side also uses no added sugar because the sweet potatoes are already sweet enough. The result is a satisfying side with half the calories of the classic. Dig in!
Sweet Potato Casserole
This traditional Thanksgiving dish, covered with sweet, gooey marshmallows and buttery pecans, seems more like a dessert than a side dish.
Ingredients
- 4 sweet potatoes, about 1½ pounds, peeled and cut into 1-inch pieces
- 1 lb baby carrots, each cut into 2 to 3 pieces
- ½ cup unsweetened vanilla almond milk
- 2 to 4 tablespoons whipped butter or light trans-fat-free tub spread
- 1 teaspoon ground cinnamon
- 2 cups mini marshmallows
- Pecans*, optional for sprinkling
Instructions
- Preheat oven to 375˚.
- Place sweet potatoes and carrots in large saucepan or pot, and cover with cold water by 1 inch. Bring to a boil; reduce to a simmer, and cook until easily pierced with a knife, about 15 to 20 minutes.
- Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated, about 2 minutes.
- Remove pan from heat. Add milk, butter and cinnamon, and mash until smooth (or put in food processor/blender).
- Season with salt and pepper to taste.
- Transfer mixture to a baking dish. Top with marshmallows and optional pecans and bake until marshmallows are lightly browned, 15 to 20 minutes.
Nutrition Information per serving
Calories: 160Carbohydrates: 32gProtein: 2gTotal Fat: 3g— Unsaturated Fat: 2g— Saturated Fat: 1gCholesterol: 0mgSodium: 155mgFiber: 4.5gTotal Sugar: 13g— Natural Sugar: 13g— Added Sugar: 0gVitamin A: 15038IUVitamin C: 13mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
Make many of your recipes. Can this recipe be cut in half and frozen? Also thinking of leaving off the marshmallows. I will be serving mashed potatoes also.
Cheryl, oh my goodness, I’m so sorry I’m just seeing your question now! It’s tough to keep up with all of the fabulous messages that come in, and I feel awful that Thanksgiving has already passed. But I still want to give you the right info for next time!
Yes, you can absolutely cut the recipe in half — just use a smaller baking dish so it doesn’t spread too thin. And you can freeze it, too… but skip the toppings before freezing. Make the base, let it cool completely, then wrap it well and freeze.
When you’re ready to serve:
• Thaw in the fridge
• Reheat in the oven until warmed through
• THEN add your marshmallows, pecans, etc (or any topping you like) and pop it back in the oven to melt and toast the toppings to finish it off
Thank you for cooking so many of my recipes, I’m grateful for you!! xx
Can this recipe be prepared ahead of time, refrigerated, then topped with marshmallows and pecans before baking?
Thanks!
Can this recipe be made ahead of time? Plan on making it for our Thanksgiving dinner. Looks delicious!
Hi Linda, Yes! You can do steps 2 to 5 ahead of time, and then complete step 6 before your dinner! Enjoy!— Eliza (Team Joy)
Linda, I’m so sorry I’m just seeing your question now, weeks! I feel awful that Thanksgiving has already passed… and I’m hoping your spread was amazingly delicious and your holiday was wonderful! You probably figured this out, but yes, you can make the entire casserole base (without the toppings) a day or two before, wrap it tightly, and stash in the fridge. Then right before serving, reheat the casserole in the oven, pull it out, add the toppings, and finish it off in the oven until the marshmallows are melty and toasted. If you decided to make it, let me know how it went! xx
We were in need of a healthier alternative to the traditional sweet potato casserole. Let me say everyone loved it 5 stars we used oat milk unsweetened vanilla instead evething else as recipe Called for this is our new family’s Thanksgiving addition thanks Joy
Sally, this absolutely warms my heart! I’m so happy your family loved the healthier version… and hearing that it’s now part of your family’s Thanksgiving tradition… wow, that means the world!! Thank YOU for sharing and for inviting my recipe onto your holiday table!! xx
We made this for Thanksgiving, yesterday. It was a big hit. Really easy to make and most importantly delicious.
Margie, thank you!! I’m so happy to hear it was a big hit at your Thanksgiving table. Easy and delicious is exactly what I aim for, so your note means a lot. I’m grateful you gave the recipe a try — and even more grateful you came back to share the love! xx
So happy to have this recipe! Made it ahead of time and it turned out perfect! I know it will be a family favorite!
Hi Linda! So glad you loved this recipe (and that it turned out well for you)!— Eliza (Team Joy)