Q: “How can I make a healthier sweet potato casserole?”
A: One of the tiny pleasures of married life is getting to try a different family’s Thanksgiving menu. While I love the meal my mom whipped up every year (and am so happy to return to it every other year), it’s fun to experience new traditions at my in-laws’ in the off years. To wit: three years ago, I had sweet potato casserole for the first time.
My first thought, of course, was “How have I missed this?” Since it was never part of the menu growing up, I never knew what I wasn’t enjoying! I’m not sure what mania kept my family from cooking it—it’s certainly a trait I didn’t inherit. Sweet potato casserole combines the rich, velvety flavor of whipped sweet potatoes, earthy brown sugar, pecans, spices and (at least in traditional households) a layer of perfectly browned marshmallows. How could you top that?
Well, what if we could make it better for you? That might sound impossible—we’re talking about a side dish literally buried in marshmallows here—but the clever cooks in EatingWell’s Test Kitchen have found a way! By cutting the fats and sugars you won’t miss (but leaving the ones you love!) they’ve managed to trim an impressive 218 calories from classic versions of the recipe. How do they do it? Find out here and get our healthier Sweet Potato Casserole recipe.
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What’s the secret ingredient for your Sweet Potato Casserole? Tell us what you think below.