Recipe by Marg (CaymanDesigns)
In an effort to eat healthier, I modified a family favorite so we could still enjoy it. The rest of the family couldn't even tell the difference! ;) My changes cut the calories by over 220 per serving (based on 6 servings) and the fat by over 50%!!! If you make it as written, 1/6 = 9 pts plus WW or 1/8 = 6 pts WW or 1/12 = 4 pts plus WW (52 points plus for whole recipe according to the recipe builder on their site)
Top Review by Reluctant_Cook
Truly easy and delicious. I took this to Thanksgiving dinner and everyone loved it. It's not too sweet-- you can taste the sweet potatoes.
It worked with my substituting regular butter for light butter, and brown sugar for white, granulated sugar.
If you want a casserole that doesn't taste like a dessert item, this one is for you.
- 3 cups mashed sweet potatoes (well drained, mashed canned ones are fine)
- 2 eggs, lightly beaten
- 1⁄3 cup sugar
- 1⁄4 teaspoon salt
- 2 tablespoons melted light butter
- 2 teaspoons vanilla extract
- 1⁄4 cup brown sugar
- 2 1⁄2 tablespoons flour
- 1⁄2 cup chopped pecans or 1⁄2 cup walnuts
- 1 1⁄2 tablespoons melted light butter
Directions See How It's Made
- Mash the sweet potatoes with ricer and stir in remaining casserole ingredients until well blended.
- Spread into a lightly greased 8-inch square dish.
- For the topping, mix the brown sugar, flour and pecans together. Drizzle the melted butter over the mixture while stirring to combine. Sprinkle over casserole.
- Bake uncovered at 350°F for 35 minutes.
- Can be served immediately, but we have found we like it better if it sets 10-20 minutes first.