This Skinny Sweet Potato Casserole is a delicious lightened up version to the classic Sweet Potato Casserole. Topped with a brown sugar crunchy pecan topping! It will become your new favorite Thanksgiving side dish!
Servings: Makes 10 (3/4 cup) servings
Green: 6 SmartPoints per serving* see notes
Blue: 6 SmartPoints per serving
Purple: 4 SmartPoints per serving
Looking for more delicious WW Holiday dishes? Be sure to check these out:
Zero Point Crustless Pumpkin Pie
What is a Sweet Potato Casserole?
Sweet Potato Casserole is a traditional American Thanksgiving dish of mashed sweet potatoes, brown sugar, milk, and eggs. It is often served during the American holiday season, especially at Thanksgiving and Christmas in place of pumpkin pie or side dish.
How do I make this Sweet Potato Casserole?
Preheat oven to 350 degrees. Spray a 9×13 baking dish with non stick cooking spray. Set aside.
Peel and cut sweet potatoes into eights and place in a large pot. Add enough water to just cover the potatoes.
Cook on low to medium heat for 15 to 20 minutes, until they are soft and tender. Drain water.
Place cooked sweet potatoes in a large mixing bowl.
Mash potatoes with a potato masher or hand mixer until well mashed.
Let the sweet potatoes cool for 5 minutes.
Meanwhile make the topping: In a in a medium mixing bowl, combine brown sugar substitute, flour, nuts.
Pour light melted butter into mixture and stir until mixture is moistened.
Then add brown sugar substitute, 3 Tbsp melted light butter, unsweetened almond milk or skim milk, eggs,
vanilla, and 1/2 tsp salt into mashed sweet potatoes.
Stir until well combined.
Pour sweet potato mixture into prepared baking dish.
Sprinkle the topping evenly over the top of the sweet potato mixture.
Bake for 35-40 minutes.
Servings: Makes 10 (3/4 cup) servings
Ingredients:
- 4 medium sweet potatoes, raw
- 3/4 cup brown sugar substitute ( I use Lakanto Golden Monkfruit Sweetener)
- 3 eggs or 1/2 cup liquid eggs
- 1/2 tsp salt
- 3 Tbsp Land o’ Lakes light butter made with canola oil
- 2 tsp vanilla extract
- 1 cup unsweetened almond or skim milk ( I use unsweetened almond milk)
Topping Ingredients:
- 1/2 cup zero point brown sugar substitute ( I use Lakanto Golden Monkfruit Sweetener)
- 1/2 cup all purpose flour ( I use Gold Medal)
- 1/2 tsp cinnamon
- 1/2 cup pecans pieces
- 4 Tbsp Land o’ Lakes light butter made with canola oil
Directions:
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with non stick cooking spray. Set aside.
- Peel and cut sweet potatoes into eights and place in a large pot. Add enough water to just cover the potatoes.
- Cook on low to medium heat for 15 to 20 minutes, until they are soft and tender. Drain water. Place cooked sweet potatoes in a large mixing bowl.
- Mash potatoes with a potato masher or hand mixer until well mashed. Let the sweet potatoes cool for 5 minutes.
- Meanwhile make the topping: In a in a medium mixing bowl, combine brown sugar substitute, flour, nuts. Pour light melted butter into mixture and stir until mixture is moistened.
- Then add brown sugar substitute, 2 Tbsp melted light butter, unsweetened almond milk or skim milk, eggs, vanilla, and 1/2 tsp salt into mashed sweet potatoes. Stir until well combined.
- Pour sweet potato mixture into prepared baking dish. Sprinkle the topping evenly over the top of the sweet potato mixture.
- Bake for 35-40 minutes.
Servings: Makes 10 (3/4 cup) servings
Green: 6 SmartPoints per serving* see notes
Blue: 6 SmartPoints per serving
Purple: 4 SmartPoints per serving
Notes:
- If you are following the WW GREEN plan you will may want to use 1/2 cup liquid eggs in place of the 3 whole eggs to keep the point value to 6 SmartPoints otherwise the point value is 7 SmartPoints per serving.
- The overall point value per serving is the same regardless if you use skim or unsweetened almond milk.
- This sweet potato casserole can be made a day. However, you’ll want to wait to add the topping until ready to bake. When ready to bake-let the casserole sit at room temperature 30 minutes, then add the topping and bake, as directed.
- In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn’t realize there are zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
Skinny Sweet Potato Casserole
This Skinny Sweet Potato Casserole is a delicious lightened up version to the classic Sweet Potato Casserole. Topped with a brown sugar crunchy pecan topping! It will become your new favorite Thanksgiving side dish!
Ingredients
Sweet Potato Ingredients
- 4 medium sweet potatoes
- 3/4 cup brown sugar substitute ( I use Lakanto Golden Monkfruit Sweetener)
- 3 eggs
- 1/2 tsp salt
- 3 Tbsp Land o' Lakes light butter made with canola oil
- 2 tsp vanilla extract
- 1 cup unsweetened almond or skim milk ( I use unsweetened almond milk)
Topping Ingredients
- 1/2 cup zero point brown sugar substitute ( I use Lakanto Golden Monkfruit Sweetener)
- 1/2 cup all purpose flour ( I use Gold Medal)
- 1/2 tsp cinnamon
- 1/2 cup pecans pieces
- 4 Tbsp Land o' Lakes light butter made with canola oil, melted
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non stick cooking spray. Set aside.
- Peel and cut sweet potatoes into eights and place in a large pot. Add enough water to just cover the potatoes.
- Cook on low to medium heat for 15 to 20 minutes, until they are soft and tender. Drain water. Place cooked sweet potatoes in a large mixing bowl.
- Mash potatoes with a potato masher or hand mixer until well mashed. Let the sweet potatoes cool for 5 minutes.
- Meanwhile make the topping: In a in a medium mixing bowl, combine brown sugar substitute, flour, nuts. Pour light melted butter into mixture and stir until mixture is moistened.
- Then add brown sugar substitute, 2 Tbsp melted light butter, unsweetened almond milk or skim milk, eggs, vanilla, and 1/2 tsp salt into mashed sweet potatoes. Stir until well combined.
- Pour sweet potato mixture into prepared baking dish. Sprinkle the topping evenly over the top of the sweet potato mixture.
- Bake for 35-40 minutes
Servings: Makes 10 (3/4 cup) servings
Green: 6 SmartPoints per serving* see note section
Blue: 6 SmartPoints per serving
Purple: 4 SmartPoints per serving
Notes
- If you are following the WW GREEN plan you will may want to use 1/2 cup liquid eggs in place of the 3 whole eggs to keep the point value to 6 SmartPoints otherwise the point value is 7 SmartPoints per serving.
- The overall point value per serving is the same regardless if you use skim or unsweetened almond milk.
- This sweet potato casserole can be made a day. However, you'll want to wait to add the topping until ready to bake. When ready to bake-let the casserole sit at room temperature 30 minutes, then add the topping and bake, as directed.
- In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn’t realize there are zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 178 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 63mg Sodium: 258mg Carbohydrates: 18g Net Carbohydrates: 16g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 4g
This sweet potato recipe looks and reads as DELISH!! Thank you so much for your hard word with the recipes….U R wonderful! Have a happy Thanksgiving…and, a yummy one,too! And…a merry Christmas. Take a hug from M.J. Karch
Hi M.J.
Thank YOU!! May you have a wonderful Thanksgiving and Merry Christmas as well. Thank you for the sweet support!
Thanks for the hugs.. right back at you!
Linds
i made it. And everyone like it and want more and more. I made this today for lunch. It was a hit with us
thanks for sharing this wonderful recipe of casserole
Hi! I feel so silly but I have to ask, if I’m making it the day before serving, do I bake it for 30 minutes, then put the topping on when it’s ready to be served and bake it 30 minutes more?
I wouldn’t be concerned but it does have eggs in it.
Thank you and happy Thanksgiving!!
Hi Shari
If you are making it the day before you will store it in the fridge with the topping off it…then when you are ready to bake..put the topping on top and bake for 30 minutes. ( It may need up to 10 additional minutes if it’s been in the fridge.)
Hope that helps!