Quick Traditional Sweet Potato Casserole

Photo: Johnny Miller; Styling: Sarah Smart

Quick Traditional Sweet Potato Casserole is ridiculously easy and goes into the oven in only 10 minutes, thanks to sweet canned yams. To boost flavor and add richness, we counter the canned spuds with luscious creme fraiche; chunks of almonds bring big brunch to our sweet potato casserole.

Yield: Serves 10 (serving size: 1/2 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 242
  • Fat: 8.3g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.7g
  • Carbohydrate: 39.1g
  • Fiber: 4.8g
  • Cholesterol: 32mg
  • Iron: 1.6mg
  • Sodium: 267mg
  • Calcium: 41mg

Ingredients

  • 2 (29-ounce) cans yams or sweet potatoes in syrup, drained
  • 1/4 cup crème fraîche
  • 2 1/2 tablespoons butter, melted
  • 1 tablespoon cake flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • Cooking spray
  • 2/3 cup mini marshmallows
  • 1/3 cup almonds, coarsely chopped

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Place yams in a large bowl. Coarsely mash with a potato masher. Stir in crème fraîche and next 6 ingredients (through egg). Spoon potato mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with marshmallows and almonds. Bake at 375° for 30 minutes or until thoroughly heated and marshmallows are browned.
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