Sweet Potato-Carrot Casserole

Recipes | November 24, 2015 | By

This recipe was featured on The Today Show and while marshmallows are not 21 Day Fix approved (leave them off if you want an extra gold star!), this traditionally heavy side dish has been slimmed-down with yummy carrots and vanilla almond milk instead of sugar! *Photo featured from Shutterstock.com 

Sweet Potato-Carrot Casserole

Author: Nicky


  • 4 sweet potatoes about 1.5 pounds, peeled and cut into 1-inch pieces
  • 1 bag 1 pound baby carrots, each cut into 2 to 3 pieces
  • 1/2 cup unsweetened vanilla almond milk
  • 2 to 4 tablespoons butter grass fed, kerrygold is best
  • 1 teaspoon ground cinnamon
  • 2 cups mini marshmallows


  • Preheat oven to 375˚.
  • Place sweet potatoes and carrots in large saucepan or pot, and cover with cold water by 1 inch. Bring to a boil; reduce to a simmer, and cook until easily pierced with a knife, about 15 to 20 minutes.
  • Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated, about 2 minutes.
  • Remove pan from heat. Add milk, butter and cinnamon, and mash until smooth (or put in food processor/blender).
  • Season with salt and pepper to taste.
  • Transfer mixture to a baking dish. Top with marshmallows and bake until marshmallows are lightly browned, 15 to 20 minutes.


  • Each serving would equal 1 yellow, 1 green, and 1 tsp. If you add the marshmallows, count an extra tsp or 1.5 yellow!

Healthy Sweet Potato - Carrot Casserole


  1. Leave a Reply

    December 28, 2016

    Do you use a Green Container to measure it out with?

    • Leave a Reply

      January 12, 2017

      Yes 🙂 The green container is 1 cup!

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