I think I gained five pounds from the sweet potato casserole alone last Thanksgiving – it’s all the butter and sugar that adds up to extra calories. I took the traditional Yummy Sweet Potato Casserole recipe found on All Recipes and scaled back on the eggs, butter, sugar, nuts and flour. I actually substituted 1/4 maple syrup for the 1/2 cup of sugar and low-fat Greek yogurt for the milk. With all of the rest of those yummy ingredients still in there, but less of them, this sweet potato casserole tastes great without all the fat and calories. Why not save those for dessert?!
Recipe: Light Sweet Potato Casserole Recipe
- 4 cups sweet potato, cubed
- 1/4 cup real maple syrup
- 1 egg beaten
- 1/2 teaspoon salt
- 2 tablespoons butter, softened
- 1/2 cup Chobani Low Fat Greek Yogurt
- 1 teaspoon vanilla
- 1/4 cup brown sugar
- 1/4 cup flour (I used whole wheat pastry flour)
- 1.5 tablespoons butter
- 1/3 cup chopped pecans
- Preheat oven to 325 degrees.
- Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, maple syrup, egg, salt, butter, yogurt and vanilla extract. Mix until smooth. Transfer to a 9 x 13 inch baking dish.
- In a medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes or until the topping is lightly browned.
Preparation time: 30 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 12