- 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 feels more like a dessert than a side. Covered with sweet, gooey marshmallows, it contains about 350 calories per cup—and possibly more if it’s loaded with butter and topped with pecans. My slimmed-down version adds in a secret orange ingredient (naturally sweet carrots, which help drive down the calories and carbs of this dish), and also requires no added sugar (sweet potatoes are already sweet enough). The result: a satisfying side with half the calories. Dig in!
- Prep time
- Total Time
- 4 sweet potatoes (about 1.5 pounds), peeled and cut into 1-inch pieces
- 1 bag (1 pound) baby carrots, each cut into 2 to 3 pieces
- 1/2 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
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 bake until marshmallows are lightly browned, 15 to 20 minutes.