A Staple Thanksgiving Side Dish (Sweet Potato Casserole)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

mini marshmallows

🥗Healthier: toasted coconut

💰Cheaper: regular marshmallows

Toasted coconut adds a crunchy texture without added sugars.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar crunch and flavor at a lower cost.

Preheat the oven to 375°F (190°C).

Wash the sweet potatoes and stab holes in them with a fork.

Roast the sweet potatoes in the oven for about 45 minutes, checking for doneness by piercing with a fork.

Once tender, let the sweet potatoes cool until manageable, then peel off the skins.

Place the peeled sweet potatoes in a large bowl and mash them, leaving some chunks if desired.

Add 1/2 cup of firmly packed brown sugar, 1/3 cup of melted salted butter, 3 tablespoons of maple syrup, 1/4 cup of heavy cream, 1 teaspoon of ground cinnamon, 1 teaspoon of vanilla extract, 2 large eggs, and 1/2 teaspoon of salt to the mashed sweet potatoes.

Mix all ingredients together using an electric hand mixer until well combined and smooth.

Spread the mixture evenly into a 13x9 baking pan.

Top with 1 cup of chopped pecans and 2 1/2 cups of mini marshmallows.

Bake in the preheated oven for 25-30 minutes until the marshmallows are golden brown.

Let the casserole cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens