Sweet Potato casserole that's not dessert!

Thanksgiving dinner wouldn't be right without the Sweet Potato Casserole, usually loaded with marshmallows and brown sugar. This turns out more like a dessert, sweeter than the pumpkin pie that is really the dessert. This year we changed that a bit, this recipe still has a sweet flavor, but is lower in calories and guilt. It was good with the turkey and traditional meal and would be good for any fall dinner. For a less festive dish and to reduce calories more, you could reduce or omit the pecans and marshmallows.

Often we confuse sweet potatoes and yams. But they are different plants completely! Sweet potatoes are from the morning glory family and yams are a tropical vine. Sweet potatoes aren't even related to potatoes. Sweet potatoes are engorged storage roots, even the decorative sweet potato vine will produce an enlarged root area resembling the favorite vegetable. 
We know sweet potatoes by their bright orange color, but they may also be pinkish or coppery or white. Some even have purple flesh. Orange color indicates the presence of carotene which our bodies convert to vitamin A. 
Sweet potatoes are often labeled as yams at the produce counter. Unless what you're buying is canned and says 'yams', or is a big, big chunk of root cut off of a bigger root and wrapped in plastic, then what you're buying is a sweet potato. They are about the size of potatoes and shaped similar to a potato but with tapered ends instead of rounded. 

SWEET POTATO CASSEROLE

Ingredients:

3 lbs. sweet potatoes, peeled and cut into ¾ –inch cubes

1 cup low-fat vanilla yogurt

1 tsp. cinnamon

a pinch of nutmeg

a pinch of salt

brown sugar (optional)

4 large egg whites or 2 large whole eggs, lightly beaten

¾ cup chopped pecans

½ cup mini marshmallows

Directions:

1.     Preheat oven to 350F degrees. Lightly grease or spray a 2.5 quart casserole dish.

2.     Put the sweet potatoes in a medium sauce pan with enough water to just cover them. Bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, 5-7 minutes. Drain.

3.     Return the sweet potatoes to the pot and use an egg beater, mixer, or potato masher to mash them up.

4.     Add the yogurt, cinnamon, nutmeg and salt. Mix it in. Taste, add brown sugar 1 tablespoon at a time to the sweetness you want.

5.     Once you’re satisfied with the taste, add the eggs and beat them in, Transfer the mixture to the lightly greased casserole dish.

6.     Bake for 30 minutes. Top evenly with pecans and marshmallows and continue to bake until marshmallows are puffed and lightly browned, 10-15 more minutes.