Candied Sweet Potato Casserole
These sweet potatoes are baked in a sweet cinnamon sauce and topped with marshmallows.
- Serves: 12
- Prep Time: 5 Minutes
- Cook Time: 35 Minutes
- Total Time: 40 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 12
Serving Size: 1/2 cup casserole
- Amount Per Serving
- Calories:
- 230
- Calories from Fat:
- 60
- Total Fat:
- 6g
- Saturated Fat:
- 3.5g
- Cholesterol:
- 15mg
- Sodium:
- 160mg
- Total Carbs:
- 44g
- Dietary Fiber:
- 5g
- Sugars:
- 18g
- Protein:
- 3g
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of water to a boil. Boil sweet potatoes until slightly underdone, about 15 minutes. Drain, cool, and peel.
In a large saucepan over medium heat, combine butter, SPLENDA® Granulated Sweetener, molasses, and 1 cup marshmallows. Season with cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
Stir potatoes into marshmallow sauce. While stirring, mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
Bake in preheated oven for 25 minutes. Remove from oven, and cover top evenly with remaining marshmallows. Return to oven, and bake until marshmallows are golden brown.
INGREDIENTS
- 4 pounds orange-fleshed sweet potatoes
- 3/4 cup light butter
- 1/3 cup SPLENDA® No Calorie Sweetener, Granulated
- 2 tablespoons molasses
- 2 cups miniature marshmallows, divided
- 1 pinch ground cinnamon to taste
- 1 pinch ground nutmeg to taste
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