Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

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

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.
Most Helpful

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.

A L. November 27, 2013

Good dish! I made this as directed, except that I used yams instead of sweet potatoes (DH now knows the difference, lol), and I scaled it down for 2 of us. Very good side dish to ham, and I'm sure that it would be great with turkey as well. Thanks Linda for sharing. Made for the Diabetic Awareness tag game.

lazyme November 23, 2008

I used Splenda Brown Sugar substitute for this - everyone loved it. It's now a 'required' dish at Thanksgiving.

Haydenscl November 03, 2008