Peanut butter and apple juice impart their unique flavors to this sweet potato casserole, and cinnamon and nutmeg enliven the dish. According to the University of California, sweet potatoes rank as one of the healthiest vegetables because they contain high levels of vitamins A and C, iron, potassium and fiber. Sweet potatoes also contain very little fat and calories. This recipe yields approximately 4 servings of sweet potato casserole with peanut butter, each containing only 233 calories and 8 grams of fat.
Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 2-quart casserole dish, and set aside. Peel and dice the sweet potatoes into 1-inch pieces.
Cover the sweet potatoes with water in a large saucepan, and bring to a boil over medium-high heat. Reduce the heat to medium, and cook for 15 to 20 minutes, or until tender. Drain, and return to the saucepan.
Combine 1 tbsp. of the light brown sugar with the apple juice, peanut butter, margarine, ground cinnamon, ground nutmeg and vanilla extract in a small mixing bowl. Blend until smooth, and then set aside.
Add the peanut butter mixture to the sweet potatoes in the saucepan, and season with salt and pepper to taste. Mash the mixture with a potato masher until smooth and well combined.
Transfer the sweet potato mixture to the prepared casserole dish, and sprinkle the remaining 2 tbsp. brown sugar over the top. Place the pan in the preheated oven, and bake for 30 minutes, or until heated through.