Lighter Sweet Potato Casserole

Sweet potatoes!

Not mine, but looks delish
Not mine, but looks delish
Ingredients:

4 pounds (about 10-12 large, depending on size) sweet potatoes, peeled and cut into chunks
1/ 2 cup almond or low fat milk
1 large farm fresh egg
3 tablespoons brown sugar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Optional: chopped pecans, approximately 1/4 -1/2 cup as desired

Directions:

Boil sweet potatoes covered in water in a large saucepan. Reduce heat, cover and simmer for 25-30 minutes or until tender. Drain off the water.
Prepare a 2 qt. baking dish coated with nonstick cooking spray.
In a large mixing bowl, beat the sweet potatoes, milk, egg, brown sugar, salt and vanilla until smooth. Sprinkle with cinnamon and 1 T brown sugar and pecans if desired. Bake uncovered, at 350 degrees F for approximately 30-40 minutes or until fully heated.

Picture of mine coming as soon as I make it again this year for Thanksgiving. It is delicious I assure you, and can be made as “light” as you wish!

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6 thoughts on “Lighter Sweet Potato Casserole

  1. Thanks for following my blog, I have started following your as well. After my last post, I have to laugh at this, well because you know this is a yam! lol…. I may try this with “real” sweet potatoes. thanks for the recipe. 🙂

    1. No problem, hope you like it. Yes, I got a good giggle out of that too. Here in the south when we grow them in the ground they are sweet taters! I think everybody here calls those canned things yams 🙂

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