Traditional Sweet Potato Casserole

By devogirl

Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans.

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

Step 1

Preheat oven to 375°.

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 11×7-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.