Sweet potato casseroles are a staple side dish of many Thanksgiving dinners. They’re a dish that starts with a base of mashed sweet potatoes that is finished with a topping of nuts and marshmallows. While sweet potatoes themselves are naturally sweet, this dish is typically loaded with lots of extra sugar, and it is sometimes even topped with a bit of a streusel for added indulgence. Some of the over-the-top versions of sweet potato casserole seem like they belong on the dessert table instead of being part of the main course, as tasty as they may be.
Over on the Craftsy blog (it’s free!!), I’ll show you how to make a Lighter Sweet Potato Casserole that has significantly less sugar and butter in the base than many similar recipes. My version keeps a bit of brown sugar in the potatoes, supplementing it with molasses and slices to make the potatoes taste richer without covering up their natural flavor. I did add a handful of marshmallows to the top, both because I love marshmallows and because it’s part of the fun of this dish. I think that this version delivers enough sweetness to contrast with some of the savory elements of the Thanksgiving table, but is balanced enough to still feel like part of the meal.