Delicious & Healthy Sweet Potato Casserole (Lighter Thanksgiving Side)
This lighter version of sweet potato casserole is a delicious and healthy side dish, perfect for Thanksgiving or any meal. Made with low-fat vanilla yogurt and an optional brown sugar adjustment, it's a comforting classic with a healthier twist.
Equipment
- 2.5 quart casserole dish
- medium sauce pan
- egg beater or stand mixer
Ingredients
Main Ingredients
- 3 lbs sweet potatoes peeled and cut into 3/4-inch cubes
- 1 cup low-fat vanilla yogurt
- 1 tsp cinnamon
- A pinch nutmeg
- A pinch salt
- brown sugar optional
- 4 large OR 2 large egg whites OR whole eggs lightly beaten
- 3/4 cup chopped pecans
- 1/2 cup mini marshmallows
Instructions
Preparation
- Preheat oven to 350°F and lightly grease a 2.5 quart casserole dish.
- Place sweet potatoes in a medium sauce pan, cover with water, bring to a boil, then simmer for 5-7 minutes until tender. Drain the cooked potatoes.
- Return sweet potatoes to the pot and mash them thoroughly using an egg beater or stand mixer.
- Add yogurt, cinnamon, nutmeg, and salt; beat until combined. Taste and optionally beat in brown sugar one tablespoon at a time until desired sweetness is reached.
- Incorporate the beaten eggs into the mixture, then transfer it to the prepared casserole dish.
- Bake for 30 minutes, then top with pecans and marshmallows and continue baking for 10-15 minutes until golden and puffed.
Notes
For a richer casserole, use whole milk yogurt. Adjust brown sugar to taste. Ensure marshmallows are lightly browned, not burnt.