Easy Sweet Potato Casserole

Ingredients - Casserole

FOR THE CASSEROLE – 3lbs sweet potatoes (~2-3 sweet potatoes, depending on the weight) – 1 1/2 cup (153g) frozen riced cauliflower – 1/2 cup (126g) fat-free or low-fat vanilla Greek yogurt – 2 tsp (3g) ground cinnamon – 1/4 tsp ground nutmeg – 1/4 tsp ground cloves – 1/4 tsp turmeric – 1 1/2 tsp (6.5g) salt – 1 Tbsp (15g) maple syrup or honey – 2 tsp (7g) vanilla extract – 3 large egg whites (~82g)

Ingredients - Topping

FOR THE TOPPING – 3/4 cup (78g) chopped pecans or walnuts – 1 1/2 cup (80g) mini marshmallows


1. Preheat oven to 400 degrees. 2. Thaw frozen riced cauliflower in a bowl or on a small plate. 3. Using a fork, poke holes all over each sweet potato and wrap individually in foil. 4. Place wrapped potato onto a baking sheet and bake until soft, ~60-90 minutes and then let cool.  The bigger the potato, the longer it’ll need to bake! 5. Decrease oven temperature to 375 degrees. 6. Once potatoes are cooled, peel skins off of potatoes and break potatoes into chunks, placing them into a large bowl.  The skin should come off fairly easily. 7. Add thawed cauliflower to potatoes and mix with hand mixer (or place in a stand mixer and use the paddle attachment, or mix with a potato masher).

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Directions (cont'd)

8. Add yogurt, spices, salt, maple syrup, and vanilla.  Beat together for ~2 minutes, until well combined.  Scrape the sides and bottom of the bowl to ensure even mixing. 9. Whisk egg whites in a small bowl and add to potato mixture.  Beat on high for ~2-3 minutes until fluffy. 10. Prepare 9×13” baking dish with nonstick cooking spray. 11. Bake casserole for 25 minutes. 12. Remove and top with pecans and marshmallows. 13. Place back in oven for 20-25 minutes, or until marshmallows are golden brown. 14. Let cool for 20-30 minutes and enjoy!