Skip to main content
Candied Sweet Potato Casserole

Candied Sweet Potato Casserole

Print Recipe: Print Share Recipe:
Makes 12 servings Kilojoules 962.32 Prep Time 10 minutes Total Time 1 hour Made with Splenda® Original Sweetener


  1. Preheat oven to 400°F. Spray a 13” x 9” 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 and let cool, then peel and cut in half.
  3. In a saucepan, combine butter, Splenda Sweetener, molasses, and 1 cup marshmallows. Season with cinnamon and nutmeg. Cook over medium heat, stirring occasionally, until marshmallows are melted.
  4. Stir potatoes into marshmallow mixture. While stirring, mash about half the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
  5. Bake for 25 minutes. Remove from oven, and scatter remaining marshmallows evenly over the top. Return to oven and bake until marshmallows are golden brown.

Nutrition Info Per Serving

Serving Size: ½ cup casserole

Energy 230
Protein 3g
Total Fat 6g
- of which saturates 3.5g
Cholesterol 15mg
Carbohydrate 44g
- of which sugars 18g
Dietary Fibre 5g
Sodium 160mg