In the Kitchen
Smoky Rosemary Maple Tempeh
Vegan protein with like warm, cozy fall flavor.
View the RecipeRecipes > Dinner, Holiday, Sides
Alright, important question: Did you ever imagine a nutritionist would give you permission to put marshmallows on your vegetables?
Well, we’re all about conscious indulgences, and for many people, this kind of casserole comes with benefits that have nothing to do with the nutrient breakdown. Namely, it tastes like childhood. It brings back happy holiday memories. It warms your heart and fills your soul. ( You get the picture.)
Plus, you’re balancing out the sugary puffs with an incredibly nutrient-dense food: sweet potatoes. (As opposed to when you eat them on s’mores, for example, and you’re just stacking sugar on sugar on sugar).
And finally, sweetening up this warming, holiday dish may also convince both adults and kids who aren’t big vegetable fans to eat their veggies. That’s a win, either way.
Just don’t make this for dinner daily, please. This is a holiday treat to seriously savor and enjoy.
(2 votes, average: 5.00 out of 5)40 minutes
8 Servings
Ingredients
Directions
- Preheat oven to 375°. Place sweet potatoes in a pot, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender when pierced with a fork. Drain and let cool.
- Place potatoes in a large bowl. Add sugar, butter, salt and vanilla. Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 20 minutes, top with remaining pecans and marshmallows and bake another 5 minutes or until golden.
WHY WE LOVE THIS RECIPE
Sweet potatoes provide nutrients like beta-carotene and vitamin C, while pecans are chock full of vitamins and important minerals like potassium and magnesium. And butter, brown sugar, and marshmallows? Well, they’re just delicious. Sometimes, that’s enough.
