Rating: 4.5 stars
83 Ratings
  • 1 star values: 2
  • 2 star values: 3
  • 3 star values: 5
  • 4 star values: 9
  • 5 star values: 64

Thanksgiving isn't complete without a homemade sweet potato casserole. Top this lightened version of a basic sweet potato casserole recipe with both marshmallows and toasted pecans. Need more Thanksgiving side dish ideas? Check out our Ultimate Thanksgiving Guide.

Alison Ashton
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

Nutrition Facts

186 calories; calories from fat 27%; fat 5.5g; saturated fat 2g; mono fat 2.3g; poly fat 0.9g; protein 1.6g; carbohydrates 33.1g; fiber 2.5g; cholesterol 8mg; iron 0.7mg; sodium 272mg; calcium 23mg.
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