Recipe: Individual Stuffed Sweet Potato ‘Casseroles’
A fun spin on a Thanksgiving staple
(Recipe courtesy of WW, Weight Watchers Reimagined)
Instead of a large-scale sweet potato casserole, try these adorable individual stuffed sweet potatoes (with built-in portion control). Whole potatoes are roasted until tender, gently fluffed and combined with seasonings, and topped with mini marshmallows. In place of the usual loads of butter and sugar, WW uses applesauce mixed with cinnamon, vanilla and salt to moisten and flavor the sweet potato flesh. You can easily scale the recipe up or down depending on your needs. To get a head start, you can roast the potatoes a day or two before; combine with the seasonings, microwave to reheat, then top with marshmallows and broil shortly before serving.
Total Time: 1 hour, 10 minutes
Serves: 4
Ingredients
- 4 medium uncooked sweet potatoes
- ¼ cup unsweetened applesauce
- ¾ teaspoon of ground cinnamon
- ¾ teaspoon vanilla extract
- ¼ teaspoon of Kosher salt
- 32 miniature marshmallows
Instructions
Preheat the oven to 400°F. Line a small sheet pan with parchment paper. Arrange the sweet potatoes on the pan; pierce the potatoes all over with a fork. Roast until tender, 50 to 60 minutes.
In a small bowl, stir together the applesauce, cinnamon, vanilla and salt. Cut a lengthwise slit along the top of each sweet potato; gently push ends toward the center to open up the potatoes. Using a fork, gently fluff the flesh. Add 1 tablespoon of the applesauce mixture to each potato; gently mix in with the fork.
Preheat the broiler to High. Arrange 8 marshmallows on each sweet potato. Broil until the marshmallows are toasted, about 1 minute.
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