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. Pour light melted 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.

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Yield: 10

Skinny Sweet Potato Casserole

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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, melted

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. Pour light melted 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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  McCormick Ground Cinnamon, 18 oz
• 
  Gold Medal All Purpose Flour, 10 lbs. (pack of 2)
• 
  Lakanto MonkFruit Sweetener

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.