Last week, my mother mailed me a bag of sweet potatoes. It took me a while to decide what to do with them, but then I figured since Thanksgiving is coming up (sort of), I'd try my hand at making a sweet potato casserole. Here's how it turned out.
Cast of Characters:- 4 lbs sweet potatoes (6-8 potatoes)
- 1/2 Cup evaporated milk (or lowfat milk, if you prefer)
- 1/2 cup plus 3 Tbsp packed brown sugar divided
- 6 Tbsp unsalted butter divided
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 2 eggs
- 6 oz pecans or walnuts (I recommend pecans)
- 1 tsp. cinnamon
- 1 cup mini marshmallows
Directions:
- Preheat your oven to 400. Place sweet potatoes in a parchment paper-lined pan and baked for about 1 1/2 hours.
- Turn your oven down to 350.
- Peel sweet potatoes. Mix them until they are a smooth paste. Beat in milk, 1/2 cup brown sugar, 4 Tbsp butter, vanilla, eggs, and pumpkin pie spice.
- Melt the remaining 2 Tbsp butter. Pour over the nuts until they are coated. Mix in remaining 3 Tbsp of brown sugar and the cinnamon.
- Spread sweet potato mixture evenly in a 13x9 baking dish. Sprinkle the top with the nut mixture and the marshmallows.
- Bake at 350 degrees for half an hour or until marshmallows are browned.
Nutrition Info:Servings: 12
Calories: 280
Fat: 17 g
Carbs: 32 g
Protein: 5 g
