Healthier Sweet Potato Casserole 2 Recipe

Ingredients
  • Potatoes
  • 2 1/4 pounds sweet potatoes, peeled and chopped
  • 1 cup fat free half-and-half
  • 3/4 cup packed brown sugar
  • 1 teaspoon salt
  • 2 tablespoons vanilla extract
  • 2 eggs (Large)
  • Cooking spray
  • Topping
  • 1 1/2 cups miniature marshmallows
  • 1/2 cup all-purpose flour (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. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add half-and-half, brown sugar, 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. Combine flour, brown sugar, and 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.

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