Sweet Potato Casserole with Mini-Marshmallows and Pecans
4
Points® per serving
Total 2 hr 20 min
Prep 20 min
Cook 1 hr 45 min
Serves 12
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:
- Preheat oven to 400°F. Line a rimmed baking sheet with foil. Coat an 8-inch square baking dish with cooking spray.
- 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.
- 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.
- Melt butter in a small skillet over medium heat; cook, swirling pan occasionally, until golden brown, 5-6 minutes.
- Puree carrots, browned butter, and ginger in a food processor, scraping down sides of bowl with a spatula; transfer to a large bowl.
- 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.
- 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.
- Serving size: 1/2 cup
Sweet Potato Casserole with Mini-Marshmallows and Pecans
Weight Watchers
1 hr 45 min
20 min
This flavorful sweet potato casserole with mini-marshmallows, pecans, roasted sweet potatoes, and a twist of cooked carrots is only 4 Points.
side dish