Ingredients:

HEALTHY NOTE: You know what’s so sweet about sweet potatoes (besides the taste)? They’re good for you. Take this sweet potato casserole – it has almost 2g of fiber per serving. That’s like cereal, but without the milk and processed sugar.

For the sweet potatoes:
2 1/4 pounds sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
Cooking spray

For the topping:
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/4 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans, toasted

Directions:

Preheat oven to 375°. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Then reduce heat and simmer 20 minutes or until very tender. Drain; cool slightly. Then place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.

To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, 1/4 cup sugar and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.


NUTRITIONAL INFO: Calories 193; fat 6.3g (sat fat 2.4g); protein 2.9g; cholesterol 38mg; sodium 235mg; fiber 1.9g; carbohydrate 31.4g

Yield:

16 servings of 1/2 cup