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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!

Makes 10 (3/4 cup) servings

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, 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.

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, melted
  • 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. Then add brown sugar substitute, melted light butter, unsweetened almond milk or skim milk, eggs, vanilla, and 1/2 tsp salt into mashed sweet potatoes. Stir until well combined. 
  6. Make the topping: In a in a medium mixing bowl, combine brown sugar substitute, flour, nuts. Mix 4 Tbsp light butter into mixture and stir until mixture is moistened. 
  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.

Makes 10 (3/4 cup) servings

4-6 PersonalPoints™ per serving  

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

  • 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. 
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
  • 2 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. Then add brown sugar substitute, melted light butter, unsweetened almond milk or skim milk, eggs, vanilla, and 1/2 tsp salt into mashed sweet potatoes. Stir until well combined. 
      6. Make the topping: In a in a medium mixing bowl, combine brown sugar substitute, flour, nuts. Mix 4 Tbsp light butter into mixture and stir until mixture is moistened. 
      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.

Makes 10 (3/4 cup) servings

4-6 PersonalPoints™ per serving  

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

        Smartpoints: GREEN/BLUE: 6 SmartPoints per serving Purple: 4 SmartPoints per serving 

        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. 

Recommended Products

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.

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.

Ida Pletz

Friday 26th of November 2021

This sweet potato casserole was over the top. Never would of known it was WW its on my keeper list

Doug

Friday 19th of November 2021

In the sweet potato mixture, where does the other 1 Tbsp of butter go ( ingredients say 3, but directions say 2 melted)

Lindsay Kehl

Saturday 20th of November 2021

Hi Doug

Thanks for catching that human error. It should be 3 Tbsp of butter into the sweet potato mixture.

That has since been updated!

Linds

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!

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