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Lighter Sweet Potato Casserole (Recipe)

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This holiday season, you can help keep some of your favorite side dishes light at your dinner table without having to sacrifice flavor by simply using low-fat ingredients instead. One dish in particular that tends to be a favorite among many is sweet potato casserole. As someone who loves sweet potatoes, this is my dish!

I replicated an original family recipe, but created a lightened up version of it. The key to this dish is that everything is 'whipped' together with a hand mixer. That way, when the ingredients are changed and lightened, you can still get that fluffy, creamy texture that typically comes from tons of butter and sugar.

My version is 80% the same as my original recipe, but just with some reduction in the sugar and butter content. I also add some fiber and whole grains by using oat flour rather than all-purpose flour.

This could be a perfect side dish to enjoy this holiday season!

Note: There are many swaps that you could make based on your preferences and what's on hand already at our house. You could use all plant-based sweeteners, the blended versions or real sugar. I use a trans fat free margarine, but you could use coconut oil, butter or another similar brand if you'd like. Adding some warm, fall spices like cinnamon, nutmeg and/or pumpkin pie spice would also be a nice touch!

Recipe Calories
Calories 237 calories
Recipe Fat
Fat 10 grams fat
Recipe Prep Time
Prep Time 45 minutes
Recipe Cook Time
Cook Time 2 hours
Recipe Yield
Yield 12-16 servings

Ingredients

  • 3 cups mashed sweet potatoes (freshly baked or take a shortcut with canned or frozen)
  • 1/2 cup Stevia
  • 1/2 cup Brummel and Brown margarine
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup skim milk
  • For the crumble topping
  • 1/2 cup Truvia brown sugar blend
  • 1/2 cup oat flour (simply grind whole rolled oats in a blender or food processor)
  • 1/3 cup Brummel and Brown margarine
  • 1 cup chopped pecans

Instructions

  1. Bake the sweet potatoes at 350 degrees for about 1 hour or until cooked through and softened. Scoop out the sweet potato flesh and discard the skins (or keep the skins for added fiber and nutrition).
  2. In a large bowl, mix together the sweet potato, Stevia, margarine, eggs, vanilla and milk. Beat together with a hand held mixer until everything is well combined. Pour mixture into a baking dish that has been sprayed with non-stick spray.
  3. In a separate bowl, combine all the crumble topping ingredients with a pastry cutter. Sprinkle on top of the sweet potato mixture. Bake at 350 degrees for about 1 hour.