Instead of loading up this comfort food side with tons of brown sugar and marshmallows, we have turned to sweet spices, vanilla and inherently sweet dried fruit to enhance the natural sweetness of the sweet potatoes. A topping of pecans and pepitas replaces traditional marshmallow topping to keep it healthy and add texture and color for a beautiful casserole.

Carolyn Casner
Source: EatingWell.com, October 2018

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Recipe Summary

active:
15 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Bring an inch or two of water to a boil in a large pot fitted with a steamer basket. Add sweet potatoes, cover and steam until very soft, 18 to 20 minutes. Remove basket and discard water. Return sweet potatoes to the pot. Add milk, 4 tablespoons butter, salt, vanilla, ginger, cinnamon and pepper; mash until desired consistency. Transfer to a 1 1/2-quart baking dish.

  • Stir pecans, pepitas, dried fruit and the remaining 1 tablespoon butter together in a small bowl. Sprinkle over the top of the sweet potatoes.

  • Bake casserole until hot and the nuts are lightly toasted, 20 to 30 minutes.

Tips

To make ahead: Prepare through Step 3 and refrigerate for up to 2 days.

Nutrition Facts

217 calories; protein 4g 8% DV; carbohydrates 20g 7% DV; dietary fiber 3.6g 14% DV; sugars 8.6g; fat 14.5g 22% DV; saturated fat 5.5g 27% DV; cholesterol 20.3mg 7% DV; vitamin a iu 13518.2IU 270% DV; vitamin c 13.9mg 23% DV; folate 9.5mcg 2% DV; calcium 59.4mg 6% DV; iron 1.2mg 7% DV; magnesium 54.9mg 20% DV; potassium 455.5mg 13% DV; sodium 324.4mg 13% DV; thiamin 0.1mg 14% DV.