Makeover Crunchy Sweet Potato Casserole Recipe
Makeover Crunchy Sweet Potato Casserole Recipe photo by Taste of Home

Makeover Crunchy Sweet Potato Casserole Recipe

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Scott Jones' family will sure be delighted when they taste this delicious makeover at their next gathering. Scott wrote to us for help lightening this dish. We decreased the fat by half and the cholesterol by 46%, but kept the topping's sweet, nutty crunch. —Taste of Home's Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:6 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 6 servings


  • 1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces
  • 1/3 cup fat-free milk
  • 1/4 cup egg substitute
  • 1 egg
  • 2 tablespoons butter, softened
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon cold butter
  • 1/4 cup chopped pecans

Nutritional Facts

1/2 cup equals 306 calories, 10 g fat (4 g saturated fat), 51 mg cholesterol, 114 mg sodium, 49 g carbohydrate, 3 g fiber, 5 g protein.


  1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place in a food processor. Add the milk, egg substitute, egg, butter and extracts; cover and process until smooth. Pour into a 1-1/2-qt. baking dish coated with cooking spray.
  2. In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Yield: 6 servings.
Originally published as Makeover Crunchy Sweet Potato Casserole in Light & Tasty October 2005, p10

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Reviewed Apr. 8, 2014

"This was really good. I omitted the lemon extract since I didn't have it and increased the vanilla to 2 t. I also added some cinnamon to the topping."

Reviewed Dec. 26, 2012

"I know this is a lightened up recipe, but it really seemed to be missing something. It almost seemed like it was just mashed sweet potatoes with no flavoring and a little bit of pecans on top."

Reviewed Dec. 22, 2011

"Tried this for Thanksgiving and had lots of compliments so I am making it again for Christmas."

Reviewed Mar. 16, 2011

"Good warm and cold. Used tub margarine instead of the butter; used lemon juice instead of the extract; mashed my sweet potato mixture in my Vitamix. My 14 month old liked it too."

Reviewed Dec. 26, 2010

"very good. quite tasty."

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