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Post by Loupy on Nov 20, 2010 12:38:28 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 Fat: 5.5g sat 2g, mono 2.3g, poly 0.9g Protein: 1.6g Carbohydrate: 33.1gFiber: 2.5g Cholesterol: 8mg Iron: 0.7mg Sodium: 272mg Calcium: 23mg Alison Ashton, Cooking Light, NOVEMBER 2007
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