Low Carb Sweet Potato Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cups baked sweet potatoes, mashed1/2 cup Splenda3 egg whites2 Tbsp. Light I Can't Believe It's Not Butter1/4 cup unsweetened Almond milk1 teaspoon vanilla extract Topping:1/4 cup packed Splenda brown sugar2/3 cup chopped pecans1 Tbsp. all-purpose flour3 Tbsp. Light I Can't Believe It's Not Butter, softened
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.
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.
Nutritional Info 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
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