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.