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Skinny Sweet Potato Casserole

Prep Time 20 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 160 kcal
Author Kelly

Ingredients

  • 4 sweet potatoes peeled and cut into 1 inch pieces
  • 1 bag 1 lb baby carrots cut into 2-3 pieces each
  • 1/2 cup unsweetened vanilla almond milk
  • 2-4 TBS. whipped butter or light trans-fat free tub spread.
  • 1 tsp. ground cinnamon
  • 2 cups mini marshmallows

Instructions

  1. Preheat oven to 375
  2. Place sweet potatoes or carrots in a large saucepan or pot and cover with 1 inch water.
  3. Bring to a boil, turn down to low and simmer for 15-20 minutes
  4. Drain, return to pan. Heat over medium heat, stirring until water has evaporated, about 2 minutes.
  5. Remove pan from heat. Add milk, butter, and cinnamon and mash until smooth. Use a food processor if necessary
  6. Season with salt and pepper to taste
  7. Transfer mixture to a baking dish. Top with marshmallows and bake for 15-20 minutes until marshmallows are lightly browned.