Healthy Recipe

Ingredients:

• Cooking spray  5 spray(s)
• Uncooked sweet potato  2½ pound(s), scrubbed (about 5 medium)
• Carrots  ¾ pound(s), halved lengthwise and sliced
• Unsalted butter  1½ Tbsp
• Fresh ginger  1½ tsp, grated, peeled
• 1% low-fat milk  ½ cup(s)
• Table salt  ¾ tsp
• Mini marshmallows  ¾ cup(s), coarsely chopped
• Chopped pecans  2 Tbsp, toasted

Instructions:

1. Preheat oven to 400°F. Line a rimmed baking sheet with foil. Coat an 8-inch square baking dish with cooking spray.
2. Prick potatoes all over with a fork. Place potatoes on prepared baking sheet. Roast until fork-tender, about 1 hour. Cut potatoes in half; cool 15 minutes. Reduce oven temperature to 350°F.
3. Meanwhile, place carrots in a large saucepan and add enough salted water to cover them by 2 inches; bring to a boil over high heat. Reduce heat to medium-low; simmer carrots until very tender, about 25 minutes. Drain; set aside.
4. Melt butter in a small skillet over medium heat; cook, swirling pan occasionally, until golden brown, 5-6 minutes.
5. Puree carrots, browned butter, and ginger in a food processor, scraping down sides of bowl with a spatula; transfer to a large bowl.
6. Scoop flesh from potatoes into food processor; add milk and salt. Puree, scraping down the sides of the bowl with a spatula, until smooth; stir into carrot puree until blended.
7. Spread the sweet potato mixture in an even layer in prepared baking dish. Bake until hot, about 35 minutes. Sprinkle with marshmallows; bake until marshmallows are golden, about 10 minutes. Sprinkle evenly with pecans; serve.
8. Serving size: 1/2 cup