Skip to main content New this month
Get the Allrecipes magazine

Light Sweet Potato Casserole

Rated as 4.52 out of 5 Stars

"You're bound to have sweet potato success when you whip up this casserole recipe from our Test Kitchen. With its rich color, creamy texture and irresistible taste, it is sure to be a popular stop on your holiday buffet table."
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain.
  2. In a large mixing bowl, beat the sweet potatoes, milk, egg substitute, brown sugar, salt and vanilla until smooth. Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Sprinkle with cinnamon. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.

Footnotes

  • Nutritional Analysis: One serving (2/3 cup) equals 160 calories, trace fat (trace saturated fat), trace cholesterol, 187 mg sodium, 36 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch.

Reviews

Read all reviews 17
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I made this just like your recipe said. I had no egg substitute so I used a reg. egg. The recipe was very well liked and I'm positive that I will make it again. Thank You So Much.

Most helpful critical review

This didn't hit the spot for the "regular" sweet potato casserole lovers. It wasn't bad per se, maybe could of used a little more sugar. I ended up toasting some pecans with butter and brown sug...

Most helpful
Most positive
Least positive
Newest

I made this just like your recipe said. I had no egg substitute so I used a reg. egg. The recipe was very well liked and I'm positive that I will make it again. Thank You So Much.

These were great...I used 4 medium sized sweet potatoes (unsure of pounds) and added a small amount of crushed pecans and brown sugar on top for a "crust". Yum. My DH loved them.

I am very health conscious, so I made this mostly for myself for Thanksgiving dinner. The rest of the family loved it though! I substituted Splenda for the brown sugar, and put it in the slo...

This recipe was great! Even my very picky husband loved it. I substituted Splenda for the brown sugar as suggested and added a little extra cinnamon. Overall, a great recipe!

This is a perfect recipie for a lighter version of the casserole. I thought it was a little too sweet for me, I might subtract some sugar of vanilla next time. I topped it with crushed walnuts...

Very good. I had canned sweet potatoes so that's what I used. I also didn't have egg substitute, so I used 1 egg. We all liked it. Just as good as the full fat versions!

Very good! Made this for thanksgiving dinner, added marshmellows on top! yum

I followed suggestions and only put one tablespoon of brown sugar instead of 2 and I added more cinnamon to taste. I also topped it with crushed walnuts. My guests loved it!

This didn't hit the spot for the "regular" sweet potato casserole lovers. It wasn't bad per se, maybe could of used a little more sugar. I ended up toasting some pecans with butter and brown sug...