Sweet Potato Casserole

My husband and I have made a somewhat radical decision for our Thanksgiving feast this year. We are only having sweet potatoes. No regular mashed potatoes. Part of me feels sad to miss out on mashed potatoes with gravy. But then I remember we will be enjoying this sweet potato casserole without feeling guilty for doubling down on spuds and my sadness floats away.

Don’t crinkle your eyebrows at me when you see the nutrition for this and mockingly say, “This is healthy?” I cut down on a lot of sugar and butter. Compared to traditional sweet potato casseroles covered in streusel or marshmallows, this is healthier.

Sweet Potato Casserole (Serves 6 or more)

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4 cups cubed sweet potatoes (about 5 sweet potatoes)
¼ cup granulated sugar
3 tablespoons butter, softened
1 teaspoon vanilla
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 eggs
⅓ cup evaporated nonfat milk

Topping:
3 tablespoons butter, softened
¼ cup packed brown sugar
½ cup white whole wheat flour
1 cup chopped walnuts

1. Preheat oven to 350.

2. Boil sweet potatoes until tender, about 10-15 minutes. Mash. Let cool just slightly.

3. Mix sugar, 3 tablespoons butter, eggs, and milk into potatoes when they are cool enough to not scramble the eggs. Mix until smooth. Put into a lightly greased 2 quart casserole dish.

4. To prepare topping, combine topping ingredients in a quart size or larger plastic bag. Mix until combined. Sprinkle over sweet potatoes.

5. Bake for 1 hour, or until center of casserole is set (a knife inserted in the center doesn’t come out goopy).

Nutritional Information (Amount per Serving):

Calories: 445
Protein: 9 g
Fat: 26 g
Saturated Fat: 9 g
Cholesterol: 93 mg
Carbohydrates: 47 g
Fiber: 5 g
Sodium: 94 mg

Recipe Notes: I have cooled the sweet potatoes completely in the fridge before adding any of the remaining ingredients. It does work if you are wanting to prep ahead, but you will need to melt the butter before adding it. I tried avoiding manual labor and making the topping in the food processor. It makes the nuts a little too chopped for my preference. If you don’t mind super chopped nuts or if you have your butter very soft so it comes together in a couple pulses, be my guest. The bag is one less dish to wash on a day full of dishes. I would recommend doubling or tripling this recipe. Trust me, it goes fast.

Recipe Source: adapted from a family recipe

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4 Comments

Filed under Recipes

4 responses to “Sweet Potato Casserole

  1. Lily

    I am going to make this! Thanks, Kim!

  2. Pingback: Thanksgiving Recipe Round-up | Food for Thought RD

  3. Pingback: Stuffed Sweet Potatoes | Food for Thought RD

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