We all have our holiday favorites. Outside of sweets, my favorite holiday dish is stuffing. I don’t care what kind, I love stuffing. Bernie’s favorite dish is sweet potato casserole. I volunteered to make it this year, and knew the pressure was on. There are different ways to make the casserole, some just have a butter/pecan/sugar topping, others go all out and have marshmallows. I asked Bernie which type he wanted and he responded by basically saying go big or go home – he wanted the whole shebang, marshmallows and all. I found this recipe on the Cooking Light website, it is just a lighter version of the traditional dish – but not without the butter and sugar. The only change I made was reducing the sodium, it seemed just a tad high, and it turned out great. My mom said I will have to make this every year now 🙂
Traditional Sweet Potato Casserole
from Cooking Light
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 1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
2 cups miniature marshmallows
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.
Nutrition per serving: 186 calories, 5.5gfat, 2g saturated fat, 8mg cholesterol, 126.7mg sodium, 33.1g carbohydrates, 2.5g fiber, 1.6g protein
The verdict: Bernie said I passed! This is a really great dish, perfect for holidays!