Sweet Potatos with Marshmellows

One of my favorite things to have at Thanksgiving and around the holidays are Sweet Potatoes with Marshmallows! But, we all know that these types of dishes are always laden with butter, sugar and more butter and sugar. When the kids and I came upon a recipe in New York Magazine, they begged me to make it. So, I decided to tweak the recipe and make a healthy version!

Sweet Potatoes with Marshmallows
3 sweet potatoes
1/4 cup maple syrup
1-2 cups silk milk soy creamer
1 vanilla bean (use beans inside)
Dash of sea salt
1-2 tsp cinnamon
1-2 tsp nutmeg
1 tsp pumpkin spice (optional)
Marshmallows (I used the fat-free, gluten-free ones from Elyon)
Bake sweet potatos in the oven for 45 minutes to an hour until soft and let cool. Place the sweet potatoes and all other ingredients (except, of course, the marshmallows) into your food processor and blend until smooth. Pour into a casserole dish.
Then, top with marshmallows. The “healthy” marshmallows I found only came in a large size so I cut mine in half.

When you are ready to serve the sweet potatoes, place in the oven at 350 degrees and reheat. Place the oven on broil and brown the marshmallows a bit.

This is a great, healthy dish to serve at Thanksgiving or as a fun side at dinner. My crew loved it and couldn’t believe I served “dessert” for dinner!



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