Makeover Crunchy Sweet Potato Casserole | The Sisterhood of the Shrinking Jeans LLC


Another side-dish I cannot live without on Thanksgiving is sweet potatoes. I love them. So much. Unfortunately, my husband and son don’t like them, and I’m still working on my daughter.

My recipe, again one that it’s in my head and not written down, contains lots of butter, brown sugar, and nuts; and is topped with marshmallows. OMG, my mouth is watering just thinking about it. This year, in an effort to tone down the damage done on Turkey day, I’m giving my recipes a bit of a makeover, but nothing drastic, because I don’t want to stray from tradition.

I found this recipe on the Taste of Home website (LOVE!) and it’s very similar to how I prepare my sweet potatoes. Of course, I’ll only be making enough for me, and I will be putting a couple of marshmallows on top!

Also, I don’t boil my sweet potatoes, I wrap them in foil and bake them until they are done, then I let them cool, peel the foil and scrape the skin off the the tines of a fork. I never mash them, but chop them into bite-sized pieces and arrange in a casserole, and then cover with topping! They are baked and the marshmallows are put on top during the last 5 minutes of baking. Marshmallow really don’t add many calories, so I’m not worried about it 🙂

  • 1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces
  • 1 egg
  • 1/4 cup egg substitute
  • 2 tablespoons butter, softened
  • 1/3 cup fat-free milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon cold butter
  • 1/4 cup chopped pecans
  • Place the sweet potatoes in a large saucepan and cover with water.
  • Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or
  • until tender. Drain and place in a food processor. Add the egg, egg
  • substitute, butter, milk and extracts; cover and process until
  • smooth. Pour into a 1-1/2-qt. baking dish coated with cooking spray.
  • In a small bowl, combine brown sugar and flour. Cut in butter until
  • crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans
  • Bake, uncovered, at 350° for 35-40 minutes or until set.
  • Yield: 6 servings.

Nutrition Facts: 1/2 cup equals 331 calories, 10 g fat (4 g saturated fat), 48 mg cholesterol, 113 mg sodium, 55 g carbohydrate, 3 g fiber, 6 g protein.


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