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:, October 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • 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.


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

Nutrition Facts

217 calories; total fat 14.5g 22% DV; saturated fat 5.5g; cholesterol 20mg 7% DV; sodium 324mg 13% DV; potassium 455mg 13% DV; carbohydrates 20g 6% DV; fiber 3.6g 14% DV; sugar 9g; protein 4g 8% DV; exchange other carbs 2; vitamin a iu 13518IU; vitamin c 14mg; folate 9mcg; calcium 59mg; iron 1mg; magnesium 55mg; thiaminmg.