Sweet Potato Casserole


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
Cooking spray
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!


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