Low-Calorie Sweet Potato Casserole
This low-calorie sweet potato casserole recipe is a lightened version of the Thanksgiving classic, yet still has all the flavor you expect.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1 ½pounds sweet potatoes
- ¼cup non-fat milk
- 3tablespoons brown sugar (divided)
- ½teaspoon vanilla extract
- ½teaspoon ground cinnamon
- ¼teaspoon ground nutmeg
- ¼teaspoon salt
- 1cup cornflake (crushed)
- ½cup sliced almonds
- 2tablespoons butter (melted)
- ½cup miniature marshmallows
Instructions
Step 1
Gather the ingredients. Preheat the oven to 375 F.Step 2
To prepare the sweet potatoes, scrub them well. Then, pierce the potatoes with a fork, and place them on a large cookie sheet without touching one another.Step 3
Bake them for about an hour, or until they become tender and a knife is easily inserted into the potatoes.Step 4
Remove from the oven, and set them aside to cool until you are able to handle them. Once the potatoes are cool, peel the skins off of the potatoes and discard them.Step 5
Place the sweet potatoes in a large mixing bowl. Add the milk, 2 tablespoons of brown sugar, salt, vanilla, cinnamon, and nutmeg. Use a fork or a knife to break the sweet potatoes up just a bit.Step 6
Using a hand mixer, whip the potato mixture until it is smooth. If the mixture becomes too thick to whip, add a little more milk to the mixture.Step 7
Melt the butter in a small microwave-safe bowl for about 15 seconds. Add a little more time to the microwave if the butter is not completely melted.Step 8
Add the cornflakes and almonds to the butter mixture, and toss them together.Step 9
Spoon the potato mixture into a casserole dish that has been coated with non-stick cooking spray. Use a large spoon to spread the mixture evenly in the dish.Step 10
Top with alternate rows of the cornflake mixture and marshmallows.Step 11
Bake an additional 20 minutes, until marshmallows are lightly toasted.Step 12
Serve and enjoy!