Sweet Potato Casserole
Contributed by Carol Bishop
Adapted from Cooking Light; it's a clipping so there's no date

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Hands-on time: 40 minutes Time to table: 90-120 minutes Serves : 16

Ingredients:

• Sweet Potatoes
  • Water to cover
  • 2 1/4 pounds sweet potatoes, peeled and chopped into 1" cubes
  • 1/2 cup brown sugar
  • 1 teaspoon table salt
  • 2 teaspoons vanilla (don't skip this!)
  • 2 eggs
  • 1 cup half & half (or 1/2 cup whole milk and 1/2 cup cream)
• Topping
  • 1 1/2 cups mini marshmallows (then throw away the rest so you're not tempted to eat the little pillows!)
  • 1 tablespoon butter, melted—I used a little more
  • 1 tablespoon brown sugar—I used a little more
  • 1/8 teaspoon ground ginger
  • 1/2 cup panko
  • 1/2 cup chopped toasted pecans

Directions:

1. Place water and potatoes in a large pot and bring to a boil. Simmer covered about 15 min. until potatoes are soft and fully cooked. Drain in a colander.
2. Preheat oven to 375°F.
3. In a large bowl, mix the potatoes, brown sugar, salt and vanilla with an electric mixer until smooth. (Be sure to work out the little nuggets of brown sugar, they'll burn.) Add the eggs and beat til smooth. Add the half & half and beat until smooth. (The mixture will be quite runny.) Transfer to a well-greased two-quart baking dish.
4. Top with marshmallows. Mix remaining topping ingredients and sprinkle over marshmallows. Bake for 30-45 minutes or until golden brown. Dig in!

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Nutrition Estimate Per Serving:

• 164 Cal (25% from Fat, 7% from Protein, 68% from Carb)
• 3 g Protein
• 5 g Tot Fat
• 2 g Sat Fat
• 2 g Mono Fat
• 28 g Carb
• 2 g Fiber
• NetCarb 26
• 16 g Sugar
• 54 mg Calcium
• 1 mg Iron
• 204 mg Sodium
• 38 mg Cholesterol
• Weight Watchers: 3 points