Recipe courtesy of Hungry Girl
Show: Hungry Girl
Episode: Holiday
Save Recipe Print
I Can't Believe It's Not Sweet Potato Casserole
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
8 servings
Level:
Easy

Nutrition Info

Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
8 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Preheat the oven to 350 degrees F. 

Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked). 

With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soy milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir. 

Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes. 

Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving! 

Cook's Note

Adding the ingredients in this order gives the squash enough time to cool before adding the egg substitute, which could begin to "cook" if added too early.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Sweet Potato Crumble

Recipe courtesy of Damaris Phillips

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Sweet Potato Souffle

Recipe courtesy of Anita Estroff

Sweet Potato Pie

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword