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
- Preheat your oven to 350°F (175°C) and lightly grease a 2.5-quart casserole dish.
Cook the Sweet Potatoes
- Add the peeled, cubed sweet potatoes to a saucepan. Cover with water and bring to a boil.
- Simmer 5–7 minutes until fork-tender.
- Drain extremely well to avoid a watery casserole.
Mash the Potatoes
- Return the potatoes to the empty pot.
- Mash until smooth—or whip using a stand mixer for an extra-silky texture.
Add Flavorings
- Mix in:
- Low-fat vanilla yogurt
- Cinnamon
- Nutmeg
- Salt
- Taste the mixture. If you prefer more sweetness, add brown sugar 1 tablespoon at a time until it fits your preference.
Add Eggs
- Stir in the egg whites (or whole eggs) until fully incorporated.
Transfer & Bake
- Spread the mixture evenly into the prepared casserole dish.
- Bake 30 minutes.
Add Toppings
- Remove from oven and sprinkle:
- Chopped pecans
- Mini marshmallows
- Return to oven for 10–15 minutes, or until marshmallows puff and turn golden.
Serve Warm
- Let cool slightly before serving. Enjoy!
Notes
For a richer casserole, use whole milk yogurt. Adjust brown sugar to taste. Ensure marshmallows are lightly browned, not burnt.