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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!

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:

Easy Light Cranberry Cobbler

Holiday Glazed Ham

Loaded Mashed Cauliflower 

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:

  1. Preheat oven to 350 degrees. Spray a 9×13 baking dish with non stick cooking spray. Set aside. 
  2. Peel and cut sweet potatoes into eights and place in a large pot. Add enough water to just cover the potatoes.
  3. 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.
  4. Mash potatoes with a potato masher or hand mixer until well mashed. Let the sweet potatoes cool for 5 minutes.
  5. Meanwhile make the topping: In a in a medium mixing bowl, combine brown sugar substitute, flour, nuts. Mix light butter into mixture and stir until mixture is moistened. 
  6. 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. 
  7. Pour sweet potato mixture into prepared baking dish. Sprinkle the topping evenly over the top of the sweet potato mixture. 
  8. 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.
Yield: 10

Skinny Sweet Potato Casserole

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!

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 20 minutes
Total Time 1 hour 5 minutes

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

Instructions

    1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non stick cooking spray. Set aside. 
    2. Peel and cut sweet potatoes into eights and place in a large pot. Add enough water to just cover the potatoes.
    3. 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.
    4. Mash potatoes with a potato masher or hand mixer until well mashed. Let the sweet potatoes cool for 5 minutes.
    5. Meanwhile make the topping: In a in a medium mixing bowl, combine brown sugar substitute, flour, nuts. Mix light butter into mixture and stir until mixture is moistened. 
    6. 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. 
    7. Pour sweet potato mixture into prepared baking dish. Sprinkle the topping evenly over the top of the sweet potato mixture. 
    8. 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:

10

Serving Size:

1

Amount Per Serving: Calories: 178Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gCholesterol: 63mgSodium: 258mgCarbohydrates: 18gNet Carbohydrates: 16gFiber: 2gSugar: 3gProtein: 4g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Sarah

Monday 20th of January 2020

Is it possible to use regular lankanto sweetener and not the brown sugar kind?

yolgi gim

Tuesday 17th of December 2019

This is seriously the best sweet potato casserole! Thanks for sharing <3

Shari

Tuesday 26th of November 2019

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!!

Lindsay Kehl

Tuesday 26th of November 2019

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!

mary anderson

Sunday 24th of November 2019

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

M.J. Schanzle-Karch

Tuesday 19th of November 2019

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

Lindsay Kehl

Tuesday 19th of November 2019

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

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