Sweet Potato Casserole - Diabetic

READY IN: 1hr 25mins
Recipe by Lindas Busy Kitchen

I got this recipe from Diabetic Living and thought I would share it.

Top Review by A L.4754

I substituted brown sugar Splenda and almond flour. It was a big success at Thanksgiving. We will definitely keep this in our diabetic recipe book.

Ingredients Nutrition


  1. In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover, for 25-30 minutes, or until very tender.
  2. Meanwhile, preheat oven to 350.
  3. Lightly coat a 1 1/2-2 quart oval baking dish, or a 2 quart square baking dish with non-stick cooking spray. Set aside.
  4. Drain sweet potatoes, and return to saucepan.
  5. Using an electric mixer or potato masher, mash sweet potatoes until smooth.
  6. Stir in 1/4 cup brown sugar or brown sugar substitute, eggs, nutmeg, and cinnamon.
  7. Add milk, and stir to combine.
  8. Pour into the prepared baking dish.
  9. In a small bowl, combine pecans, 1/4 cup brown sugar or brown sugar substitute, flour, and melted butter. Sprinkle over sweet potatoes.
  10. Bake uncovered, about 30 minutes, or until sweet potatoes are heated through, and topping is golden brown.
  11. Serve warm.

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