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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 138.8
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 39.3 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.7 g

View full nutritional breakdown of Low Carb Sweet Potato Casserole calories by ingredient
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Low Carb Sweet Potato Casserole

Submitted by: MELIANICHOLS

Introduction

I converted this from my original recipe to make it lower carb. It's still yummy but at almost half the calories and carbs. I converted this from my original recipe to make it lower carb. It's still yummy but at almost half the calories and carbs.
Number of Servings: 12

Ingredients

    3 cups baked sweet potatoes, mashed
    1/2 cup Splenda
    3 egg whites
    2 Tbsp. Light I Can't Believe It's Not Butter
    1/4 cup unsweetened Almond milk
    1 teaspoon vanilla extract

    Topping:
    1/4 cup packed Splenda brown sugar
    2/3 cup chopped pecans
    1 Tbsp. all-purpose flour
    3 Tbsp. Light I Can't Believe It's Not Butter, softened

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 2 quart baking dish with cooking spray.
In a medium bowl, mix the mashed sweet potatoes, Splenda, egg whites, Light I Can't Believe It's Not Butter, Almond milk, and vanilla extract. Spread evenly into the prepared baking dish.
In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/4 cup softened butter. Spread evenly over the sweet potato mixture.
Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.






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