Skinny Sweet Potato Casserole

Sweet Potato Casserole doesn’t often make an appearance at our Thanksgiving dinners, but we made a skinny version this year in response to Amy Shelton’s request! This casserole turned out deliciously, and even has the traditional mini marshmallows on top. It’s warm, filling, and has the perfect blend of sweetness to put a smile on your face! We might just have to add it to the menu every year…

3 cups mashed sweet potato
1 egg Egg
3 egg whites
1/4 cup unsweetened almond milk
1 tbs brown sugar
1/3 cup baking stevia (we used Truvia)
2 tsp vanilla
pinch of cinnamon
2 tbs chopped pecans
1 cup mini marshmallows

Preheat oven to 350 degrees and spray a 9 inch pie pan with nonstick spray. In a medium bowl, beat your egg and egg whites. Then, add your mashed sweet potato, brown sugar, almond milk, cinnamon, and vanilla and mix well. Pour your mixture into your prepared pan and bake for 30 minutes. Remove from oven after 30 minutes and top with your chopped pecans and mini marshmallows. Return to oven and cook for 5-10 minutes or until marshmallows are golden brown.