DESCRIPTION
This healthier twist on the classic Sweet Potato Casserole uses low-fat vanilla yogurt instead of butter and cream. And there are fewer marshmallows on top.
Ingredients
Units
Scale
- 3 lbs. sweet potatoes, peeled and cut into 3/4-inch cubes
- 1 cup low-fat vanilla yogurt
- 1 tsp. cinnamon
- A pinch of nutmeg
- A pinch of salt
- Brown sugar (optional)
- 4 large egg whites OR 2 large whole eggs, lightly beaten
- 3/4 cup chopped pecans
- 1/2 cup mini marshmallows
Instructions
- Preheat oven to 350°F. Lightly grease or spray a 2.5 quart casserole dish.
- Put the sweet potatoes in a medium sauce pan with enough water just to cover them. Bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, 5-7 minutes. Drain them.
- Return the sweet potatoes to the pot and use an egg beater to mash them up (or transfer them to the bowl of a stand mixer and beat them in there.
- Add the yogurt, cinnamon, nutmeg, and salt. Beat some more. Taste it. If it’s not sweet enough for you, beat in brown sugar 1 tablespoon at a time and taste.
- Once you’re satisfied with the sweetness, add the eggs and beat them in as well. Transfer the mixture to the lightly greased (or sprayed) casserole baking dish.
- Bake for 30 minutes. Top evenly with the pecans and marshmallows and continue to bake until marshmallows are puffed and lightly browned, 10-15 more minutes.
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