Light Sweet Potato Casserole Recipe

5 6 6
Light Sweet Potato Casserole Recipe
Light Sweet Potato Casserole Recipe photo by Taste of Home
Publisher Photo

Light Sweet Potato Casserole Recipe

Read Reviews
5 6 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.
Recommended: Our Best Fall Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 25 min.

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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLight Sweet Potato Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
veggie04 User ID: 4258939 60490
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 User ID: 3927567 63328
Reviewed Nov. 26, 2010

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

MY REVIEW
madalynn03 User ID: 3480208 129456
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 User ID: 1061961 154383
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 User ID: 1061961 95723
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 User ID: 884311 64135
Reviewed Oct. 10, 2008

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

Mary Rebello"

Loading Image