I haven’t really missed mashed potatoes since I went low-carb, especially since I discovered mashed zucchini as a delicious alternative. I do, however, love sweet potatoes, but they are a “splurge” food for me now. Although I enjoy eating them plain & warm (a habit I formed when I lived in China and could buy them piping hot out of a kiln from a street vendor — had to peel & eat with gloves on, but so very scrumptious!), there’s just something holiday-ish about a cinnamony, marshmallowy sweet potato casserole.

I discovered Walden Farms salad dressings quite a while ago (the Asian flavor is my fave), but they have more than just dressings. They also make jellies and other condiments. I decided to try the Marshmallow Dip to make a sweet potato casserole for Thanksgiving this year.

I started out by peeling and cubing three medium-size sweet potatoes and boiled them with a dash of salt till soft. Then, I scooped them out of the pot with a slotted spoon and used a pastry cutter to mash them up.

Next, I added about 3 tsp pumpkin pie seasoning (I happened to have some pre-blended on hand) and 1/2 c granulated sucralose (Splenda) and blended it with the mashed sweet potatoes.

I smoothed the surface with a spatula and scooped the marshmallow dip to cover the sweet potatoes. Can you ever have too much marshmallow flavor? 😉 I also sprinkled some ground cinnamon for color.

Aside from the carbs that occur naturally in the sweet potato and the nominal carbs in the granulated Splenda/sucralose, there are no added carbs or sugar in this dessert! I also like that the Walden Farms products are naturally flavored, so it’s not like you are eating some chemically-modified artificial gunk.

(Speaking of which, if you are turning up your nose at the idea of using sucralose instead of “real” sugar, I highly encourage you to read this eye-opening post about just how refined/manufactured table sugar is.)

The dish tasted yummy and sure cured my craving for sweet potato casserole!