Sweet Potato Casserole

gluten free
Prep time
45 minutes
Photography by Christine Pittman in partnership with Produce for Kids.

Parents can breathe easy serving a side of this casserole with their family dinner. With three simple steps and less than six ingredients, it’s sure to become a staple in the meal plan.


sweet potatoes (peeled, cubed)
1⁄4 cup
fat free milk
2 tablespoons
unsalted butter
2 teaspoons
pumpkin pie spice
2 cups
mini marshmallows
1⁄2 cup
pecans (chopped)


  1. Place sweet potatoes in large saucepot and cover with water. Bring to a boil and simmer 20-25 minutes, or until tender; drain.
  2. Place potatoes, milk, butter and pumpkin pie spice in large mixing bowl. Beat with electric mixer until smooth.
  3. Add sweet potato mixture to shallow baking dish, top with pecans and marshmallows. Place under preheated broiler 5 inches from heat; broil 2-3 minutes, or until marshmallows are lightly browned.

Calories 406

Fat 17.64g

Protein 4.78g

Carbohydrates 58.46g

Fiber 7.97g

Cholesterol 11mg

Sodium 31mg

Calcium 52mg

Iron 1.39mg