Ingredients

The following ingredients have 12 Servings
  • 3 lbs. sweet potatoes, peeled and cut into ¾-inch cubes
  • 1 cup low-fat vanilla yogurt
  • 1 tsp. cinnamon
  • A pinch of nutmeg
  • A pinch of salt
  • Brown sugar (optional)
  • 4 large egg whites OR 2 large whole eggs, lightly beaten
  • ¾ cup chopped pecans
  • ½ cup mini marshmallows

Instruction

  • Preheat oven to 350°F. Lightly grease or spray a 2.5 quart casserole dish.
  • Put the sweet potatoes in a medium sauce pan with enough water just to cover them. Bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, 5-7 minutes. Drain them.
  • Return the sweet potatoes to the pot and use an egg beater to mash them up (or transfer them to the bowl of a stand mixer and beat them in there.
  • Add the yogurt, cinnamon, nutmeg, and salt. Beat some more. Taste it. If it’s not sweet enough for you, beat in brown sugar 1 tablespoon at a time and taste.
  • Once you’re satisfied with the sweetness, add the eggs and beat them in as well. Transfer the mixture to the lightly greased (or sprayed) casserole baking dish.
  • Bake for 30 minutes. Top evenly with the pecans and marshmallows and continue to bake until marshmallows are puffed and lightly browned, 10-15 more minutes.