- Calories: 160
- Protein: 2g
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Total Carbohydrate: 32g
- Dietary Fiber: 4.5g
- Natural Sugar: 13g
- Sodium: 155mg
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!
- Prep time
- Total Time
- 4 sweet potatoes (about 1½ pounds), peeled and cut into 1-inch pieces
- 1 bag (1 pound) 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)
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.