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Post by Loupy on Nov 15, 2011 14:26:38 GMT -7
Traditional Sweet Potato CasseroleTop this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans. Yield: 16 servings Ingredients: 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 teaspoons salt 1/2 teaspoon vanilla extract 1/2 cup finely chopped pecans, divided Cooking spray 2 cups miniature marshmallows
Preparation 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.Nutritional InformationCalories: 186 Calories from fat: 27% Fat: 5.5g Saturated fat: 2g Monounsaturated fat: 2.3g Polyunsaturated fat: 0.9g Protein: 1.6g Carbohydrate: 33.1g Fiber: 2.5g Cholesterol: 8mg Iron: 0.7mg Sodium: 272mg Calcium: 23mg Alison Ashton, Cooking Light NOVEMBER 2007
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