Traditional Sweet Potato Casserole

TamTastic

Traditional Sweet Potato Casserole (Cooking Light)


To prepare this a day ahead, cook the sweet potatoes; combine with brown sugar, butter, and vanilla. Before baking, stir in half the pecans, place in a baking dish, and top with the remaining pecans and marshmallows. If you're toting this dish to a Thanksgiving celebration, assemble the casserole and bake at your host's home while the turkey stands.

Yield
16 servings

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
Preparation

Preheat oven to 375°.

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.

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.


Nutritional Information
Calories:186 (27% from fat)
Fat:5.5g (sat 2g,mono 2.3g,poly 0.9g)
Protein:1.6g
Carbohydrate:33.1g
Fiber:2.5g
Cholesterol:8mg
Iron:0.7mg
Sodium:272mg
Calcium:23mg
Alison Ashton, Cooking Light, NOVEMBER 2007

TamTastic

Traditional Sweet Potato Casserole (Cooking Light)


To prepare this a day ahead, cook the sweet potatoes; combine with brown sugar, butter, and vanilla. Before baking, stir in half the pecans, place in a baking dish, and top with the remaining pecans and marshmallows. If you're toting this dish to a Thanksgiving celebration, assemble the casserole and bake at your host's home while the turkey stands.

Yield
16 servings

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
Preparation

Preheat oven to 375°.

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.

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.


Nutritional Information
Calories:186 (27% from fat)
Fat:5.5g (sat 2g,mono 2.3g,poly 0.9g)
Protein:1.6g
Carbohydrate:33.1g
Fiber:2.5g
Cholesterol:8mg
Iron:0.7mg
Sodium:272mg
Calcium:23mg
Alison Ashton, Cooking Light, NOVEMBER 2007