Healthier Sweet Potato Casserole
With Thanksgiving just around the corner, we thought it was time to check out some of our favorite sides. Now, I have never been to a Thanksgiving where sweet potatoes weren’t served in some capacity. The most traditional seems to be candied sweet potatoes that usually come from a can and are smothered in sugar and marshmallows. There’s no denying that it’s tasty, but it’s not the best for you. We decided to try out our own recipe to see if we could make something that would be a little healthier, and a lot tastier. I feel pretty confident that we accomplished that. This is not the healthiest recipe we’ve shared with you, but it is healthier than other sweet potato casseroles, and it’s not like this is something you’re going to eat everyday. It’s Thanksgiving, so why not indulge a little?
Healthier Sweet Potato Casserole
Ingredients:
2 1/2 lbs sweet potatoes
1/2 stick of butter
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup apple juice
1 teaspoon salt
1/4 teaspoon pepper
1 cup marshmallows
1/4 cup pecan pieces
1. Peel and cut the sweet potatoes into bite-sized pieces.
2. Melt the butter on medium-high heat in a large pot.
3. Add the sweet potatoes to the pot with the rest of the ingredients and mix.
4. Simmer for about 40 minutes.
5. Add to an ungreased casserole dish (9×9).
6. Add the marshmallows and pecans evenly.
7. Bake at 400 until the marshmallows are golden brown on the top.
- 2 1/2 lbs sweet potatoes
- 1/2 stick of butter
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup apple juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup marshmallows
- 1/4 cup pecan pieces
- Peel and cut the sweet potatoes into bite-sized pieces.
- Melt the butter on medium-high heat in a large pot.
- Add the sweet potatoes to the pot with the rest of the ingredients and mix.
- Simmer for about 40 minutes.
- Add to an ungreased casserole dish (9×9).
- Add the marshmallows and pecans evenly.
- Bake at 400 until the marshmallows are golden brown on the top.
