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. Source: EatingWell.com, October 2018

Carolyn Casner
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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; 14.5 g total fat; 5.5 g saturated fat; 20 mg cholesterol; 324 mg sodium. 455 mg potassium; 20 g carbohydrates; 3.6 g fiber; 9 g sugar; 4 g protein; 13518 IU vitamin a iu; 14 mg vitamin c; 9 mcg folate; 59 mg calcium; 1 mg iron; 55 mg magnesium;