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Light Sweet Potato Casserole Recipe
Light Sweet Potato Casserole Recipe photo by Taste of Home

Light Sweet Potato Casserole Recipe

Read Reviews (6)
5 6
Publisher Photo
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.
TOTAL TIME: Prep: 45 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Bake: 25 min.
MAKES: 8 servings

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

Nutritional Facts

Directions

  1. 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.
  2. 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

Nutritional Facts

Reviews for Light Sweet Potato Casserole(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 28, 2010

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.

MY REVIEW
Reviewed Nov. 26, 2010

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

MY REVIEW
Reviewed Nov. 17, 2009

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.

MY REVIEW
Reviewed Apr. 28, 2009

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.

MY REVIEW
Reviewed Apr. 27, 2009

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.

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