Sweet Potato Casserole is a staple at Thanksgiving for my family. Why not enjoy delicious sweet potatoes with less fat and calories than the traditional sweet potato casserole – this recipe is so delicious. I always get compliments when I take it to potlucks – no one knows it’s a very healthy option!
6 medium sweet potatoes
4 tablespoons (1/2 stick) lite butter
1/2 cup brown sugar (can use part splenda)
1 tsp cinnamon
2 tablespoons lite butter, softened
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans
Peel sweet potatoes and cut into chunks. Boil sweet potatoes until tender. Drain. While still hot, place in mixing bowl. Add butter, brown sugar, and cinnamon and blend until smooth.
Place sweet potatoes in a baking dish. Combine topping ingredients and crumble over casserole. Bake for 10 minutes or until butter and sugar topping begins to melt.
Note: You can easily create casserole the day before, refrigerate, and reheat the next day – just heat until hot throughout.