Sweet Potato Casserole

High-Fiber
Dish type
Dinner
Serves
8
Ready in
1 hour, 10 minutes

Ingredients

  • 4 medium sweet potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 cup half-and-half or light cream
  • 2 tsp. vanilla extract
  • 1 1/4 tsp. salt, divided
  • 2 eggs
  • 1 1/2 cups miniature marshmallows
  • 1/2 cup flour
  • 2 tbsp. butter, chilled
  • 1/2 cup chopped pecans or walnuts
  • 1 cup packed brown sugar, divided

Directions

Prep Time
25 minutes
Cook Time
55 minutes
Ready in
1 hour, 10 minutes
  1. In a large saucepan place sweet potatoes in enough boiling water to cover. Cook, covered, 25 to 30 minutes or until tender. Drain and let cool slightly.
  2. Preheat oven to 375°F. Coat a rectangular 2-quart baking dish with nonstick cooking spray. Place sweet potatoes in a large bowl; mash with a potato masher until smooth. Beat in half-and-half, 3/4 cup of the brown sugar, plus vanilla and 1 teaspoon of the salt. Beat in eggs. Transfer mixture to baking dish; top with marshmallows. Set aside.
  3. For crumbles, in a small bowl combine flour, remaining 1/4 cup brown sugar and remaining 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts.
  4. Sprinkle crumbles over marshmallows. Place baking dish in oven. Bake 30 to 35 minutes or until the top is golden brown. Serve hot or warm.

Nutritional Information

Serving Size
1
Per Serving
Calories 341, Calories Fat 107, Total Fat 11g, Saturated Fat 4g, Cholesterol 75mg, Sodium 367mg, Carbohydrate 52g, Protein 5g
Serving Size1
Calories341
Calories Fat107
Calories (fat) extra31
Total Fat11g
Total Fat (extra)18
Saturated Fat4g
Saturated Fat (extra)23
Cholesterol75mg
Cholesterol (extra)25
Sodium367mg
Sodium (extra)15
Potassium422mg
Carbohydrate52g
Carbohydrate (extra)18
Fiber2g
Fiber (extra)11
Sugars37g
Protein5g
Omega30g
Vitamin A11218IU
Vitamin A (extra)224
Vitamin C11mg
Vitamin C (extra)19
Iron1mg
Iron (extra)2