Hey Y'all; with the holiday season quickly approaching, many of us fear gaining extra weight if we enjoy our favorite holiday meal. However, because this version of Sweet Potato Casserole has less than half the fat and sugar than the original, this is one side dish you can enjoy with no guilt or regret! I love it when calories are cut, but the wonderful taste still remains.
Here's to a Happy Thanksgiving!
Enjoy...........Lulabelle
Cornflake, Pecan and Marshmallow Topped Sweet Potato Casserole
Sweet Potato Filling:
2 1/2 lbs. Sweett potatoes (about five medium)
2 Tbsp. butter, softened
2 Tbsp. butter, softened
1/2 cup firmly packed brown sugar
1/2 cup 2% reduced fat milk
1 large egg
1/2 tsp salt
1/2 tsp vanilla extract
vegetable cooking spray
Cornflake, Pecan and Marshmallow Topping:
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 Tbsp brown sugar
1 Tbsp melted butter
1 1/4 cup miniature marshmallows
- Prepare filling: Preheat oven to 400 degrees. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350 degrees. Let potatoes stand until cool to touch (about 20 minutes): Peel and mash with potato masher.
- Beat mashed sweet potatoes, 2 Tbsp softened butter, and next five ingredients at medium speed with an electric mixer until smooth. Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray.
- Prepare topping: Stir together crushed cornflakes and next three ingredients. Sprinkle over sweet potato mixture in diagonal rows two inches apart.
- Bake at 350 degrees for 30 minutes. Remove from oven; let stand for ten minutes. Sprinkle miniature marshmallows in alternate rows between cornflake mixture and bake 10 more minutes.
Yield 8 servings
267 calories per serving; Fat 7.9G
