Rachael Ray: Healthied-Up Sweet Potato Casserole Recipe

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Rachael Ray: Healthied-Up Sweet Potato Casserole

Sure, holidays like Thanksgiving and Christmas tend to revolve around food. While it’s practically tradition to over-indulge and treat yourself on the special days, why not save yourself some fat and calories where you can? Especially if you can still enjoy delicious food while you do! Jeanette’s “Healthied-Up” Sweet Potato Casserole is a lighter version of the popular sweet potato casserole. She tried different techniques in Rachael Ray’s test kitchen until she was able to find the perfect way to put together a side dish that was sticky sweet and oh-so-tasty, but for a fraction of the calories!

To get the recipe, click next page.

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Rachael Ray: Healthied-Up Sweet Potato Casserole Recipe Ingredients

Rachael Ray: Healthied-Up Sweet Potato Casserole Recipe

Jeanette’s recipe for Healthied-Up Sweet Potato Casserole is a great way to enjoy a Thanksgiving classic without the guilt. (vastateparksstaff / Flickr)

  • 1 1/2 C buttermilk
  • 10-12 grates fresh nutmeg (approximately 1/2 tsp)
  • 3 bananas – sliced on a bias
  • 3 lbs sweet potatoes – peeled, cut into large cubes
  • 1/2 C maple syrup – divided
  • salt and pepper
  • 1/2 C toasted pecans – chopped

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Rachael Ray: Healthied-Up Sweet Potato Casserole Recipe Directions

  1. Preheat the broiler
  2. Fill a large pot with cold water
  3. Add sweet potatoes and put over high heat
  4. Bring the potatoes to a boil and cook until fork-tender
  5. Drain well and return the potatoes to the warm pot
  6. Pour in the buttermilk and add the nutmeg, 1/4 C maple syrup, and salt and pepper
  7. Mash well with a potato masher then transfer to a casserole dish
  8. Spread the mashed sweet potatoes in an even layer then shingle bananas on top
  9. Drizzle with the last 1/2 C maple syrup
  10. Broil the sweet potato casserole until bananas start to caramelize, about 2-3 minutes
  11. Remove and top with toasted pecans

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