High-antioxidant sweet potatoes are a must with Thanksgiving turkey, so why not enjoy them at Easter, too? This not-too-sweet casserole has a sure-to-please crunchy top, plus cinnamon to help control blood sugar.

Serves 8.

4-6 medium peeled sweet potatoes (about 2 pounds), baked or boiled
1 tsp. cinnamon
2 T. low-sugar orange marmalade
1/3 c. rum (or orange juice)
Dash of salt
2 T. butter, melted
1/3 c. coarsely chopped almonds
1/3 c. sweetened coconut flakes
1/2 c. miniature marshmallows

Preheat oven to 375 degrees. Mash potatoes. Stir in cinnamon, marmalade, rum (or orange juice) and salt until thoroughly combined and spreadable (add more liquid if needed). Spread in a 9-by-9-inch baking dish. Combine butter, nuts and coconut; spread over potatoes. Sprinkle on marshmallows. Bake for 20 minutes or until browned.

Nutritional Information per serving: 198 calories, 29 g carbohydrates, 3 g protein, 6 g fat (3 g saturated), 8 mg cholesterol, 4 g fiber, 86 mg sodium.