# Traditional Sweet Potato Casserole

> A lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans. Perfect for Thanksgiving and holidays.

**Yield:** 16 servings
**Cook time:** 40-45 minutes
**Storage:** Refrigerates 2-3 days

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## 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

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## Shopping List

### 🥔 Produce
- [ ] 2 1/2 pounds sweet potatoes

### 🧈 Dairy
- [ ] 1/4 cup butter

### 🌰 Nuts & Sweets
- [ ] 1/2 cup finely chopped pecans
- [ ] 2 cups miniature marshmallows

### 🥫 Pantry
- [ ] 3/4 cup packed brown sugar
- [ ] 1 1/2 teaspoons salt
- [ ] 1/2 teaspoon vanilla extract
- [ ] Cooking spray

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## Instructions

### Step 1
Preheat oven to 375°.

### Step 2
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.

### Step 3
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 x 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.

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## Nutritional Information

**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

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## Notes

**COOKING LIGHT**

**Alison Ashton** November 2007

Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans. (For more classic dishes, visit our sweet potato recipes collection.)