Makes 12 servings Calories 230 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
Calories
230
Total Fat
6g
Saturated Fat
3.5g
Cholesterol
15mg
Sodium
160mg
Total Carbs
44g
Dietary Fiber
5g
Sugars
18g
Protein
3g
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.
