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Light Sweet Potato Casserole

SUBMITTED BY: Taste of Home Test Kitchen

"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."
PREP TIME  45 Min
COOK TIME  25 Min
READY IN  1 Hr 10 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

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

  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 mixing 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 nonstick cooking spray. Sprinkle with cinnamon. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.

Nutritional Analysis: One serving (2/3 cup) equals 160 calories, trace fat (trace saturated fat), trace cholesterol, 187 mg sodium, 36 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch.

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2006 by CPolencheck
I am very health conscious, so I made this mostly for myself for Thanksgiving dinner. The rest of the family loved it though! I substituted Splenda for the brown sugar, and put it in the slow cooker instead of the oven after mixing.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2007 by L.A. Jones
This recipe was great! Even my very picky husband loved it. I substituted Splenda for the brown sugar as suggested and added a little extra cinnamon. Overall, a great recipe!

1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2007 by surfnchef
These were great...I used 4 medium sized sweet potatoes (unsure of pounds) and added a small amount of crushed pecans and brown sugar on top for a "crust". Yum. My DH loved them.

1 user found this review helpful


MORE MEMBER REVIEWS
 
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