Healthy Sweet Potato Casserole
Don't be fooled! This sweet potato casserole might be topped with marshmallows, but it's actually a healthy version of the Thanksgiving classic. This easy dairy free side dish is made with just a hint of brown sugar, and can easily be made vegan or gluten free with a simple swap.
Servings: 8 servings
Calories: 125kcal
Ingredients
- 3 large sweet potatoes peeled and cubed
- 1 tablespoon brown sugar
- 1/4 - 1/2 teaspoon cinnamon
- Pinch of coarse salt
- 1 egg
- 1/3 cup toasted pecan pieces
- 1/3 cup mini marshmallows
- Cinnamon and brown sugar for sprinkling
Instructions
- Mise en place. Preheat oven to 400˚F. Peel and cube your sweet potatoes and measure the rest of the ingredients before starting.
- Steam your sweet potatoes. Preheat oven to 400˚F. Place cubed sweet potatoes in a large saucepan and fill halfway with water. Cover pot and bring water to a boil. Cook until sweet potatoes are fork tender, about 10 minutes. Drain potatoes and return to pot. Add brown sugar, cinnamon and salt.
- Mash the potatoes. In a small bowl or cup, beat the egg thoroughly to make them easier to incorporate into the casserole.Then, use an electric mixer to mash the sweet potatoes until smooth. 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.
- Bake the casserole. Transfer to a baking dish and lightly sprinkle with brown sugar and cinnamon. Top with pecan pieces and marshmallows. 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.
Nutrition
Calories: 125kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 57mg | Fiber: 3g | Sugar: 6g | Vitamin C: 2mg