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Light Sweet Potato Casserole Recipe

Light Sweet Potato Casserole Recipe

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. YIELD: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

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.

Nutritional Facts

2/3 cup: 0g sugar total Diabetic Exchanges:2 starch

Reviews for Light Sweet Potato Casserole

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MY REVIEW
veggie04
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
jwd715
Reviewed Nov. 26, 2010

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

MY REVIEW
madalynn03
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
twolfmom08
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
twolfmom08
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."

MY REVIEW
MREBELLO112
Reviewed Oct. 10, 2008

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

Mary Rebello"

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