Sweet Potato Casserole with Half the Fat!

Southern Living

We cut more than half the fat and sugar in our favorite Thanksgiving side, and we like it better than the original! Try one of these three delicious versions at yourThanksgiving dinner.

Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole
Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole


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Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole
Ingredients
Sweet Potato Filling:
2 1⁄2 lb. sweet potatoes (about 5 medium)
2 Tbsp. butter, softened
1⁄2 cup firmly packed brown sugar
1⁄2 cup 2% reduced-fat milk
1 large egg
1⁄2 tsp. salt
1⁄2 tsp. vanilla extract
Vegetable cooking spray
Topping:
1 1⁄4 cups cornflakes cereal, crushed
1⁄4 cup chopped pecans
1 Tbsp. brown sugar
1 Tbsp. melted butter
1 1⁄4 cups miniature marshmallows

Preparation
Prepare filling: Preheat oven to 400°. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350°. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.

Beat mashed sweet potatoes, 2 Tbsp. softened butter, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.

Prepare topping: Stir together crushed cornflakes cereal and next 3 ingredients. Sprinkle over sweet potato mixture in diagonal rows 2 inches apart.

Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle miniature marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.

per serving: calories 267; fat 7.9g (sat 3.3g, mono 3g, poly 1.1g); protein 3.7g; carb 46.7g; fiber 3.6g; chol 35mg; iron 2mg; sodium 302mg; calc 69mg

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More Irresistible Options
Golden Meringue-Topped Sweet Potato Casserole: Omit Cornflake, Pecan, and Marshmallow Topping. Bake Sweet Potato Filling at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Beat 4 egg whites at high speed with an electric mixer until foamy. Gradually add 1⁄4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over sweet potato mixture; bake 10 more minutes or until golden. Hands-on time: 30 min.; Total time: 2 hr., 40 min.
per serving: calories 216; fat 3.8g (sat 2.1g, mono 1.1g, poly 0.2g); protein 4.8g; carb 41.3g; fiber 3.1g; chol 31mg; iron 1mg; sodium 271mg; calc 66mg

Pecan-Topped Sweet PotatoCasserole: Omit Cornflake, Pecan, and Marshmallow Topping. Pulse 3 Tbsp. all-purpose flour and 1⁄4 cup firmly packed brown sugar in a food processor until combined. Add 1 Tbsp. cold butter, cut into small pieces, and process 45 seconds or until mixture resembles coarse meal; stir in 1⁄3 cup finely chopped pecans. Sprinkle mixture over Sweet Potato Filling in baking dish. Bake at 350° for 40 to 45 minutes or until topping is golden brown. Hands-on time:
20 min.; Total time: 2 hr., 20 min.
per serving: calories 267; fat 8.8g (sat 3.4g, mono 3.5g, poly 1.4g); protein 3.7g; carb 44.5g; fiber 3.6g; chol 35mg; iron 1.4mg; sodium 256mg; calc 75mg

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