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Light Sweet Potato Casserole Recipe

Light Sweet Potato Casserole Recipe photo by Taste of Home

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You're bound to have sweet potato success when you whip up this casserole recipe from our Test Kitchen. With its rich color, creamy texture and irresistible taste, it is sure to be a popular stop on your holiday buffet table.

This recipe is:

Healthy

Diabetic Friendly

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Light Sweet Potato Casserole Recipe

Prep: 45 min. Bake: 25 min.

Yield: 8 Servings

45 25 70

Ingredients

3 pounds sweet potatoes, peeled and cut into chunks
1/3 cup fat-free milk
1/4 cup egg substitute
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Directions

Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain.
In a large bowl, beat the sweet potatoes, milk, egg substitute, brown sugar, salt and vanilla until smooth. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with cinnamon. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.

Originally published as Light Sweet Potato Casserole in Light & Tasty October/November 2004, p20

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Reviews for Light Sweet Potato Casserole

Light Sweet Potato Casserole

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(1-6) of 6 reviews

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Reviewed on Dec. 28, 2010 by veggie04

This was an excellent recipe. This dish is sweet and savory.Everyone Loved it and No one even missed the usual toasted marshmallows atop "candied yams"! Will make this a staple for get togethers.

Reviewed on Nov. 26, 2010 by jwd715

Easy recipe that everyone loves. Great to use for the holidays.

Reviewed on Nov. 17, 2009 by madalynn03

This sweet potatoe recipe was wonderful! Even friends who don't like sweet potatoes loved theses. And it was very easy to make. I substituted 2 eggs for the egg subsitute since I didn't have any and it still came out great.

Reviewed on Apr. 28, 2009 by twolfmom08

For even better flavor, steam the potatoes in their skins prior to peeling. I use my steam canner to do this. A metal colander above boiling water would also work.

Reviewed on Apr. 27, 2009 by twolfmom08

For even better flavor, steam the potatoes in their skins prior to peeling. I use my steam canner to do this. A metal colander above boiling water would also work.

Reviewed on Oct. 10, 2008 by MREBELLO112

You are like fine wine, you just get better and better

Mary Rebello