Traditional Sweet Potato Casserole

Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans. (For more classic dishes, visit our sweet potato recipes collection.)

Yield: 16 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 27%
  • Fat: 5.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 1.6g
  • Carbohydrate: 33.1g
  • Fiber: 2.5g
  • Cholesterol: 8mg
  • Iron: 0.7mg
  • Sodium: 272mg
  • Calcium: 23mg

Ingredients

  • 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup finely chopped pecans, divided
  • Cooking spray
  • 2 cups miniature marshmallows

Preparation

  1. Preheat oven to 375°.
  2. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
  3. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
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