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This is just one of those kind of recipes that somehow make it onto the dinner tables of most Americans, on Thanksgiving, even though, I am fairly sure that everyone is well aware that this is in no way shape or form healthy.
Or at least it wasn’t until now.
Now, there isn’t much I can do about the marshmallows, other than tell you to buy kosher (they have slightly less sugar) but you can certainly remove the pound or so of brown sugar that normally goes in the dish. Okay, so maybe it isn’t a pound, but it is usually enough to cause sugar shock.
This is a much healthier version, although you should probably stick to only 1 serving which, for the record is only about ½ of a cup.
Healthier Marshmallow Sweet Potato Casserole
STEVIA IN THE RAW | PREP TIME: 1 HR 15 MINS | COOK TIME: 1 HR 25 MINS | MAKES 6 SERVINGS
|2||pounds orange-fleshed sweet potatoes|
|2||tablespoons unsalted butter|
|1||(8-ounce) can crushed pineapple, well drained|
|2||tablespoons Stevia In The Raw® Bakers Bag|
|Freshly ground pepper|
|Marshmallows, preferably kosher|
Preheat the oven to 400°. Coat an 8-inch square baking dish with cooking spray and set aside.
Bake the potatoes until they are soft 45 to 60 minutes. When cool enough to handle, peel the potatoes and place the flesh in a mixing bowl.
Mash the potatoes, using a fork or, if the potatoes are fibrous, whirl them in a food processor. Add the butter and mix until blended. Mix in the pineapple, stevia, salt and pepper. Spread the potato mixture in the prepared baking dish, smoothing the top. Cover with marshmallows, arranging them ½-inch apart in one layer. (If desired, the dish can be covered, and refrigerated overnight; bring to room temperature before baking.)
Bake the casserole for 20-25 minutes, or until the marshmallows are brown and crusty.
Let sit for 15 minutes before serving.
Per Serving: 220 calories, 4g fat (2g saturated fat), 46g carbohydrate, 3g protein, 4g dietary fiber, 250 mg sodium.
Courtesy our friends at InTheRaw