Sweet Potato Casserole

Take your sweet potato casserole up a notch with this lighter rendition without skimping on flavor. We love our carbohydrates as dietitians and always advise you to get in your good dose of them too. During the holidays you might find yourself overloading on them so be sure to check your portions and lighten up when and where you want to.

What You Need

3 lbs Sweet Potatoes

2 Tbsp. Brown Sugar

3 Tbsp. Melted Butter

2 Tbsp. Ultrafiltered Milk

½ tsp. Salt

¼ tsp. Pepper

1 tsp. Cinnamon

¼ tsp. Nutmeg

1 tsp. Vanilla Extract

2 c. Mini Marshmallows

½ c. Pecans

 How It’s Made:

  1. Preheat oven to 375 degrees
  2. Cube sweet potatoes in ½ inch cubes
  3. In a bowl melt butter
  4. Add milk, sugar, salt, pepper, cinnamon, nutmeg, vanilla and combine
  5. Heat mixture for an additional 30 seconds
  6. Place the potatoes in a 9×13 glass pan
  7. Pour over the mixture and toss to coat evenly
  8. Bake for 50 minutes
  9. Preheat oven to 450
  10. Roughly chop pecans
  11. Sprinkle the marshmallows and pecans evenly over the top
  12. Place back in the oven for 5-10 minutes or until desired golden brown in achieved

Serves 6

Nutritional Facts:
Plate icon

Calories 363
Total Fat 11g
Cholesterol 16mg
Sodium 335mg

Carbohydrates 63g
Fiber 7g
Sugar 22g
Protein 4g

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