Sweet Potato Casserole

I found this sweet potato casserole recipe on skinnytaste.com. I was looking for a recipe that was healthier than the traditional side dish recipe. The use of fresh sweet potatoes, golden raisins, pecans and crushed pineapple was a wonderful addition to this casserole. The recipe as written will provide 10 servings. I cut the ingredients in half to serve 4 to 5 people. Every one in the family can enjoy this dish!

 

Recipe:

2 pounds sweet potatoes (about 5 medium), peeled

½ cup golden raisins

1 teaspoon agave

¼ teaspoon ground cinnamon

pinch nutmeg

pinch allspice

8 ounce can unsweetened crushed pineapple, drained

2 tbsp chopped pecans

1 cup mini marshmallows

1. Cut sweet potatoes into large chunks; boil potatoes in a large pot covered with water until potatoes are soft if pierced with a fork. Drain and return to the pot.
2. Preheat oven to 400 degrees.
3. Mash the sweet potatoes and add in raisins, agave, spices, and pineapple.
4. Lightly spray a casserole dish with oil, spoon in sweet potatoes.
5. Sprinkle with pecans and marshmallows. Bake for 15 minutes.

A couple notes:

I used 1 tablespoon of brown sugar instead of the agave.

Instead of spraying the casserole dish with oil, I lightly buttered the dish.

I used a bit more than just once cup of mini marshmallows to cover the whole casserole.

Enjoy!