Active Time:15 minsTotal Time:1 hr 5 minsServings:16Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hr 5 minsServings:16
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Jump to recipeSome foods are mandatory at every holiday table—ourOld-Fashioned Sweet Potato Casserolemight be similar to one you grew up with. We’ve modified a classic sweet potato casserole to add less sugar to the sweet potato filling and kept the marshmallow topping for nostalgia. Fiber-rich and inflammation-lowering sweet potatoes are mashed with butter, brown sugar and vanilla to give you the creamiest, not-too-sweet filling. Pecans are added for a tasty crunch, and the toasted marshmallows on top will make this a keeper recipe for the whole year. This recipe adheres to ourEatingWell guidelinesas a diabetes-friendly choice. We believe that all foods can be enjoyed in moderation, so stick to the serving size, be mindful of the added sugar and make this a delicious addition to your holiday spread. Keep reading for our expert tips, including how to switch up the flavors in this casserole with easy mix-ins.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!If you want to mix up the flavor profile, try adding pumpkin pie spice, cinnamon, nutmeg or a dash of clove.Marshmallows are often made with gelatin, which is made from animal collagen. If you avoid gelatin, look for vegan marshmallows, which are made without it.If you want to prepare raw sweet potatoes but aren’t ready to make the casserole yet, place them in a bowl of water, cover it and store it in the refrigerator to prevent browning.Be sure to let the casserole cool for about 15 minutes before serving. This cooling period allows it to firm up slightly.Nutrition NotesSweet potatoesare the star of this dish. Their orange color indicates they also contain an antioxidant called beta-carotene, which can help lower inflammation. Your body can convert beta-carotene to vitamin A, which is essential for your immune health. Sweet potatoes are rich in fiber, so in recipes that work with keeping the skin on, you’ll get even more fiber if you eat the skin too.Diana Chistruga
Jump to recipe
Some foods are mandatory at every holiday table—ourOld-Fashioned Sweet Potato Casserolemight be similar to one you grew up with. We’ve modified a classic sweet potato casserole to add less sugar to the sweet potato filling and kept the marshmallow topping for nostalgia. Fiber-rich and inflammation-lowering sweet potatoes are mashed with butter, brown sugar and vanilla to give you the creamiest, not-too-sweet filling. Pecans are added for a tasty crunch, and the toasted marshmallows on top will make this a keeper recipe for the whole year. This recipe adheres to ourEatingWell guidelinesas a diabetes-friendly choice. We believe that all foods can be enjoyed in moderation, so stick to the serving size, be mindful of the added sugar and make this a delicious addition to your holiday spread. Keep reading for our expert tips, including how to switch up the flavors in this casserole with easy mix-ins.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!If you want to mix up the flavor profile, try adding pumpkin pie spice, cinnamon, nutmeg or a dash of clove.Marshmallows are often made with gelatin, which is made from animal collagen. If you avoid gelatin, look for vegan marshmallows, which are made without it.If you want to prepare raw sweet potatoes but aren’t ready to make the casserole yet, place them in a bowl of water, cover it and store it in the refrigerator to prevent browning.Be sure to let the casserole cool for about 15 minutes before serving. This cooling period allows it to firm up slightly.Nutrition NotesSweet potatoesare the star of this dish. Their orange color indicates they also contain an antioxidant called beta-carotene, which can help lower inflammation. Your body can convert beta-carotene to vitamin A, which is essential for your immune health. Sweet potatoes are rich in fiber, so in recipes that work with keeping the skin on, you’ll get even more fiber if you eat the skin too.Diana Chistruga
Some foods are mandatory at every holiday table—ourOld-Fashioned Sweet Potato Casserolemight be similar to one you grew up with. We’ve modified a classic sweet potato casserole to add less sugar to the sweet potato filling and kept the marshmallow topping for nostalgia. Fiber-rich and inflammation-lowering sweet potatoes are mashed with butter, brown sugar and vanilla to give you the creamiest, not-too-sweet filling. Pecans are added for a tasty crunch, and the toasted marshmallows on top will make this a keeper recipe for the whole year. This recipe adheres to ourEatingWell guidelinesas a diabetes-friendly choice. We believe that all foods can be enjoyed in moderation, so stick to the serving size, be mindful of the added sugar and make this a delicious addition to your holiday spread. Keep reading for our expert tips, including how to switch up the flavors in this casserole with easy mix-ins.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Diana Chistruga
Cook Mode(Keep screen awake)Ingredients2½poundssweet potatoes, peeled and cut into 1-inch cubes¼cuppacked brown sugar¼cupunsalted butter, softened1½teaspoonssalt½teaspoonvanilla extract½cupfinely chopped pecans, dividedCooking spray2cupsminiature marshmallows
Cook Mode(Keep screen awake)
Ingredients
2½poundssweet potatoes, peeled and cut into 1-inch cubes
¼cuppacked brown sugar
¼cupunsalted butter, softened
1½teaspoonssalt
½teaspoonvanilla extract
½cupfinely chopped pecans, divided
Cooking spray
2cupsminiature marshmallows
Directions
Preheat oven to 375°F.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil over high heat. Reduce heat to medium-high, and simmer, undisturbed until the sweet potatoes are very tender, 15 to 20 minutes. Drain; cool slightly, about 5 minutes.
To make aheadPrepare the casserole (leave the nuts and marshmallows off until ready to bake) and store it unbaked in the refrigerator for about 2 days. Make sure to cover it well. Alternatively, it can be frozen for 3 months; just cover it with a double layer of foil. Thaw the casserole overnight in the refrigerator before baking.
To make ahead
Prepare the casserole (leave the nuts and marshmallows off until ready to bake) and store it unbaked in the refrigerator for about 2 days. Make sure to cover it well. Alternatively, it can be frozen for 3 months; just cover it with a double layer of foil. Thaw the casserole overnight in the refrigerator before baking.
Frequently Asked QuestionsThis recipe includes pecans, but you can also use toasted walnuts or almonds for a delicious alternative. If you’re serving guests, consider splitting the different toppings between each half of the casserole.Rather than mixing all the ingredients together, we would prepare two casseroles. We prefer this approach because one can be stored in the freezer or divided into multiple containers for convenient meals at any time.You can store the leftover casserole for up to 4 days, covered in the refrigerator. It’s a great dish to nip into and easy to heat in the microwave. Spoon some out into a microwave-safe dish and heat it on Medium for a few minutes, stirring and checking every 30 seconds until the desired temperature.The first thing that may come to mind isturkey. However, this casserole is a welcome side dish no matter what day you serve it, whether it’s paired withEatingWell Fish Sticks,Vertically Grilled Whole Chicken,Bacon-Wrapped Pork Tenderloin with Honey-Almond Green Beans,Pan-Seared Strip SteakorHoney-Balsamic Roasted Tofu.
Frequently Asked Questions
This recipe includes pecans, but you can also use toasted walnuts or almonds for a delicious alternative. If you’re serving guests, consider splitting the different toppings between each half of the casserole.
Rather than mixing all the ingredients together, we would prepare two casseroles. We prefer this approach because one can be stored in the freezer or divided into multiple containers for convenient meals at any time.
You can store the leftover casserole for up to 4 days, covered in the refrigerator. It’s a great dish to nip into and easy to heat in the microwave. Spoon some out into a microwave-safe dish and heat it on Medium for a few minutes, stirring and checking every 30 seconds until the desired temperature.
The first thing that may come to mind isturkey. However, this casserole is a welcome side dish no matter what day you serve it, whether it’s paired withEatingWell Fish Sticks,Vertically Grilled Whole Chicken,Bacon-Wrapped Pork Tenderloin with Honey-Almond Green Beans,Pan-Seared Strip SteakorHoney-Balsamic Roasted Tofu.
Cooking Light
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Nutrition Facts(per serving)126Calories5gFat19gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Linda Frahm
