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Sweet potato casseroleDuring the holidays, people get a hankering for sweet potato casserole.  You know, that dish made up of sweet potatoes, marshmallows, and brown sugar?  My problem with this traditional side is it’s often made from canned sweet potatoes (full of corn syrup) and ends up being cloyingly sweet.  But since it’s one of my husband’s favorite parts of holiday meals–and I admit my eyes light up when I see it too–I was determined to make a healthier version.

I baked my own sweet potatoes, which isn’t much harder than opening cans…just takes time and a little planning.  And fresh is so much tastier and healthier than canned!  To save time on the day of, bake sweet potatoes and scoop out the flesh the day before.  I found some natural-ish marshmallows at Whole Foods.  Obviously, marshmallows are not found in nature–and due to their odd consistency there is no way to have a completely natural version–but this brand seemed least wacky.  I used Grade B maple syrup as sweetener, which lends a richer flavor (with vitamins and minerals!) than ordinary sugar.  I added some (again, natural-ish) crushed graham crackers on top for a fun twist.

Don’t forget to check out my recipe for Fresh Spiced Cranberry Sauce, the perfect condiment for Thanksgiving turkey!

Baked sweet potatoes

Best ingredients I’ve seen for marshmallows

First layer of casserole

Sweet potato casserole ready to go into oven

Recipe for Sweet Potato Casserole

  • sweet potatoes, scrubbed and rubbed with olive oil
  • 1 package marshmallows – I used Elyon brand
  • Grade B maple syrup
  • cinnamon
  • graham crackers, crushed/crumbled – I used Back to Nature Honey Graham Sticks

Preheat oven to 400°F.  Scrub sweet potatoes, pat dry, and rub with olive oil.  Place on baking sheet and bake until can pierce deeply with ease, about 1 hour.  Cut potatoes in half lengthwise.  Scoop out flesh into large bowl.  Mash thoroughly.  Spread an inch or two of sweet potato into baking dish.  Dot with marshmallows, sprinkle with cinnamon, and drizzle maple syrup lightly.  Add rest of sweet potato mash and marshmallows.  Reminder: Marshmallows will expand so no need to pack tightly.  Sprinkle with cinnamon and drizzle maple syrup.  Bake at 350°F until marshmallows puff up and melt, about 10 minutes.  Add graham cracker crumbs on top and lightly press into marshmallows.

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