This Lightened Up Sweet Potato Casserole with Marshmallows tastes just like grandma’s sweet potato casserole without the added sugar and calories! It’s sweet enough-using brown sweetener, vanilla, and a hint of cinnamon combined with the toasted marshmallows! Be sure to add this to your holiday table and wow your family with this amazing sweet potato dish!

Makes 10 servings

Sweet Potato Casserole is a traditional American Thanksgiving dish of mashed sweet potatoes, brown sugar, milk, and eggs. It is often served during the American holiday season, especially at Thanksgiving and Christmas in place of pumpkin pie or side dish.

You can make a sweet potato casserole with either the pecan streusel topping-like my Skinny Sweet Potato Casserole or this pillowy Lightened Up Sweet Potato Casserole with Marshmallows-either way, you can’t go wrong! I honestly love it both ways. This Lightened Up Sweet Potato Casserole with Marshmallows is naturally gluten-free, as long as you are sure to use gluten-free marshmallows.

What ingredients do I need to make this Lightened Up Sweet Potato Casserole with Marshmallows?

• Sweet potatoes-4 large sweet potatoes.
• Light butter-melted. I like to use Land O’ Lakes light butter
• Skim or unsweetened almond milk– I like use Fairlife skim milk for the added protein. Feel free to use the milk of your choice. Including: unsweetened almond or coconut milk, if desired.
• Brown sweetener – I use Lakanto Monkfruit BROWN. You can purchase Lakanto Brown online HERE.
• Ground cinnamon– for flavor.
• Large eggs-lighty beaten. The eggs make the casserole light and fluffy. If you wanted the casserole more dense, you can omit the beaten eggs.
• Pure vanilla extract– for sweetness and flavor.
• Salt-for flavor.
• Miniature marshmallows-If you’re not a fan of marshmallows, you can omit them completely. You could also use ChocZero no sugar added mini marshmallows. You can find them HERE online. Save 10% on your order with discount code: POUNDDROPPER

How do I make this Lightened Up Sweet Potato Casserole with Marshmallows?

Preheat oven to 350 degrees. Spray a 9×13-inch dish with cooking spray. Set aside. 

Wash potatoes and peel the sweet potatoes, then place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Remove from heat and drain.

You could also cook the sweet potatoes in the oven. Place unpeeled sweet potatoes on baking sheet that has been lined with foil and bake at 400 degrees oven for about an hour. Let them cool for a few minutes before peeling the skin.

Place cooked peeled mashed sweet potatoes in a large bowl and gently mash.

Add the light butter, milk, brown sugar, cinnamon, eggs, vanilla and salt.

Mash the ingredients using a potato masher or mix using a hand mixer until smooth.

Spread evenly into the prepared 9×13-inch baking dish.

Bake for 20 minutes. Remove from oven and sprinkle mini marshmallows on top. Return to oven and broil for a few minutes or until marshmallows are golden browned. Be sure to watch it closely as it tends to broil fast.

Note: This sweet potato casserole can be made a day. However, you’ll want to wait to add the marshmallows until ready to bake. When ready to bake-let the casserole sit at room temperature 30 minutes and then bake, as directed. 

Store leftovers in an airtight container in the fridge for up to 5 days or freezer for 2 months.

Ingredients: 

• 4 large sweet potatoes
• 4 Tbsp light butter, melted
• ⅓ cup skim or unsweetened almond milk
• ½ cup brown sweetener – I use Lakanto Monkfruit BROWN or Swerve brown 
• 1 tsp ground cinnamon
• 2 large eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp table salt
• 2 cups miniature marshmallows

Directions:

1. Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray. Set aside. 
2. Wash potatoes and peel the sweet potatoes, then place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Remove from heat and drain. You could also cook the sweet potatoes in the oven. Place unpeeled sweet potatoes on baking sheet that has been lined with foil and bake at 400 degrees oven for about an hour. Let them cool for a few minutes before peeling the skin.
3. Place cooked peeled mashed sweet potatoes in a large bowl and gently mash. Add the light butter, milk, brown sugar, cinnamon, eggs, salt, and vanilla. Mash the ingredients using a potato masher or mix using a hand mixer until smooth.
4. Pour and spread evenly into the prepared 9×13-inch baking dish.
5. Bake for 20 minutes. Remove from oven and sprinkle mini marshmallows on top. Return to oven and broil for a few minutes or until marshmallows are golden browned. Be sure to watch it closely as it tends to broil fast.
6. Store leftovers in an airtight container in the fridge for up to 5 days or freezer for 2 months.

Makes 10 ( 1/2 cup) serving

5 WW Points® per serving

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