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Makeover Crunchy Sweet Potato Casserole

 Makeover Crunchy Sweet Potato Casserole
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
6 ServingsPrep: 20 min. Bake: 35 min.


  • 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 McCormick® Pure Lemon Extract
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon cold butter
  • 1/4 cup chopped pecans


  • 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.
  • In a small bowl, combine brown sugar and flour. Cut in butter until
  • crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans.

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Makeover Crunchy Sweet Potato Casserole (continued)

Directions (continued)

  • Bake, uncovered, at 350° for 35-40 minutes or until a
  • thermometer reads 160°. Yield: 6 servings.
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.