Sweet-Potato-Casserole-15-square1200

Ingredients

  • Cooking spray
  • 2 1/2 Pounds Sweet potatoes
  • 3/4 Pounds Carrots, halved lengthwise and chopped
  • 1 1/2 Tbsp Unsalted butter
  • 1 1/2 Tsp Ginger root, peeled and grated
  • 1/2 Cup Low fat milk
  • 3/4 Tsp Salt
  • 3/4 Cup Mini marshmallows, coarsely chopped
  • 2 Tbsp Pecans, chopped

Instructions

  1. Preheat the oven to 400F, spray an 8 inch baking pan with non-stick spray, and line a baking sheet with foil.
  2. To roast the potatoes you’ll need to stab them a few times each and place on a baking sheet whole. Bake for 1 hour or until tender. Remove from the oven, cut in half and allow to cool for about 15 minutes.
  3. Reduce the oven temperature to 350F.
  4. While the potatoes are baking you can boil the carrots in salted water for about 25 minutes until they’re very tender. Drain and set aside when done.
  5. Melt butter in a small skillet, cook for 5-6 minutes, stirring or swirling the pan occasionally.
  6. Add cooked carrots, browned butter, and ginger to a food processor. Pulse until pureed. Scrap the sides occasionally to make sure you get everything an even consistency.
  7. Transfer this mixture to a bowl when done.
  8. Next, add the insides of your baked sweet potatoes, milk and salt to the food processor. Puree until blended.
  9. Mix the sweet potato mixture into the carrot mixture. Stir until combined.
  10. Spread the whole mixture into the prepared 8 inch baking pan. Bake for 35 minutes. Remove from oven and add marshmallows before baking for 10 more minutes.
  11. Top with pecans and serve in 1/2 cup servings!

Notes

4 Weight Watchers Points Per 1/2 Cup Serving

Nutrition Information

Yield

12

Serving Size

CupAmount Per ServingCalories135 Saturated Fat1g Cholesterol4mg Sodium224mg Carbohydrates25g Fiber3g Sugar7g Protein2g

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