Splenda'S Candied Sweet Potato Casserole – a delicious recipe with sweet potatoes, light butter, Splenda, molasses, marshmallows, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2
Bring a large pot of water to a boil. Boil sweet potatoes until slightly underdone, about 15 minutes. Drain, cool, and peel.
3
In a large saucepan over medium heat, combine butter, SPLENDA(R) Granulated Sweetener, molasses, and 1 cup marshmallows. Season with cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
4
Stir potatoes into marshmallow sauce. While stirring, mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
5
Bake in preheated oven for 25 minutes. Remove from oven, and cover top evenly with remaining marshmallows. Return to oven, and bake until marshmallows are golden brown.
757
kcal
Calories
35
g
Fat
111
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 lbs sweet potatoes, 3/4 cup light butter, 1/3 cup Splenda granular, No Calorie Sweetener, 2 tablespoons molasses, and more.
Yes, Splenda'S Candied Sweet Potato Casserole falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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