Sweet Potato Casserole

This is for the sweet potato lovers of the world


  • 1.3kg Sweet potato, peeled and cut

  • 1 cup Nonfat greek yogurt

  • ½ tbsp Ground cinnamon

  • ⅛ tsp nutmeg

  • ¼ tsp sea salt

  • 6 tbsp liquid egg whites

  • 1 tbsp butter, melted

  • ½ cup chopped pecans

  • ½ cup mini marshmallows

  • *Optional, brown sugar


  • Preheat oven to 375 degrees.

  • Place sweet potatoes in a sauce pan, cover with water and boil over medium heat until fork tender.

  • Drain the potatoes and return them to the pot.

  • Add your greek yogurt and seasonings to the potatoes. Mix with a hand mixer.

  • Add in melted butter and egg whites.

  • Beat well.

  • Transfer potatoes to a lightly greased, oven safe casserole dish.

  • Bake for 30 minutes.

  • Remove from the oven and top with pecans and marshmallows.

  • Return to the oven and bake for an additional 10 minutes or until marshmallows are lightly browned.

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