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Candied Sweet Potato Casserole

Name: Candied Sweet Potato Casserole
Prep time: 10 min
Total time: 1 h
Cuisine: Holiday Recipes, Side Dishes
Ingredients: 4 pounds orange-fleshed sweet potatoes; ¾ cup light butter; ⅓ cup Splenda® Granulated Sweetener; 2 tablespoons molasses; 2 cups miniature marshmallows, divided use; Pinch of ground cinnamon, to taste; Pinch of ground nutmeg, to taste

Makes 12 servings Kilojoules 962.32 Prep Time 10 minutes Total Time 1 hour Made with Splenda® Original Sweetener

Ingredients

4 pounds orange-fleshed sweet potatoes

¾ cup light butter

⅓ cup Splenda® Granulated Sweetener

2 tablespoons molasses

2 cups miniature marshmallows, divided use

Pinch of ground cinnamon, to taste

Pinch of ground nutmeg, to taste

Nutrition Info Per Serving

Serving Size: ½ cup casserole

Energy	230
Protein	3g
Total Fat	6g
- of which saturates	3.5g
Cholesterol	15mg
Carbohydrate	44g
- of which sugars	18g
Dietary Fibre	5g
Sodium	160mg

Instructions

Preheat oven to 400°F. Spray a 13” x 9” baking dish with cooking spray.
Bring a large pot of water to a boil. Boil sweet potatoes until slightly underdone, about 15 minutes. Drain and let cool, then peel and cut in half.
In a saucepan, combine butter, Splenda Sweetener, molasses, and 1 cup marshmallows. Season with cinnamon and nutmeg. Cook over medium heat, stirring occasionally, until marshmallows are melted.
Stir potatoes into marshmallow mixture. While stirring, mash about half the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
Bake for 25 minutes. Remove from oven, and scatter remaining marshmallows evenly over the top. Return to oven and bake until marshmallows are golden brown.