Healthy Sweet Potato Casserole

This healthy sweet potato casserole with marshmallows is easy to make and low carb with just a hint of brown sugar. It can easily be made vegan or gluten free. It’s perfect if you’re clean eating this Thanksgiving.



  1. Preheat oven to 400˚F.
  2. Place cubed sweet potatoes in a large saucepan *affiliate link and fill halfway with water.
  3. Cover pot and bring water to a boil. Cook until sweet potatoes are fork tender, about 10 minutes.
  4. Drain potatoes and return to pot. Add brown sugar, cinnamon and salt.
  5. Use an electric mixer *affiliate link to mash the sweet potatoes until smooth.
  6. In a small bowl or cup, scramble the egg thoroughly. While continuing to beat the sweet potatoes, slowly pour in the egg. Continue to beat for 1 minute, or until the sweet potato mixture is light and fluffy.
  7. Transfer to a baking dish and lightly sprinkle with brown sugar and cinnamon. Top with pecan pieces and marshmallows.
  8. Bake for 10 – 15 minutes or until marshmallows are toasted and eggs have fully set. Remove from oven and allow casserole to cool for about 10 minutes before serving.

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