Sweet Potato Casserole

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide omega-3 fatty acids.

Preheat the oven to 400°F (204°C).

Pierce the tops of sweet potatoes with a fork and place them on a baking sheet.

Bake sweet potatoes in the oven for 40-45 minutes until tender.

Chop about 1 cup of pecans and optionally toast them in the oven at 350°F (177°C) for 10 minutes, mixing halfway through.

Remove sweet potatoes from the oven and let them cool slightly before cutting them open and scooping out the flesh into a large bowl.

Use a ricer to mash the sweet potatoes until smooth, or mash them by hand if preferred.

Add 2 room temperature eggs, 3/4 cup packed brown sugar, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon salt, and 1/4 cup melted butter to the mashed sweet potatoes.

Mix all the ingredients together until well combined and smooth, but some texture is okay.

Fold in 1/2 cup of chopped pecans into the sweet potato mixture.

Butter the bottom of a 9 by 13 inch baking dish.

Spread the sweet potato mixture evenly into the baking dish.

Top the mixture with about 2 cups of mini marshmallows, adjusting the amount based on preference.

Sprinkle the remaining chopped pecans on top of the marshmallows.

Bake in the oven at 375°F (190°C) for about 25 minutes until the marshmallows are lightly browned and gooey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens