Praline Pecan Sweet Potatoes (Gluten Free/No Sugar Added)

Praline Pecan Sweet Potatoes (Gluten Free/No Sugar Added)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 261.9
  • Total Fat: 20.6 g
  • Cholesterol: 32.5 mg
  • Sodium: 164.3 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.7 g

View full nutritional breakdown of Praline Pecan Sweet Potatoes (Gluten Free/No Sugar Added) calories by ingredient
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A delicious gluten free, no sugar added sweet potato casserole w/praline pecan topping. A delicious gluten free, no sugar added sweet potato casserole w/praline pecan topping.
Number of Servings: 12


    860 g Sweet Potatoes (approximately 4.5 cups mashed)
    1/8 tsp Salt
    2 Tbsp Butter, unsalted
    1/4 cup Egg Substitute (or 1 egg)
    1/2 tsp Vanilla Extract
    1/4 tsp Cinnamon, ground
    1/4 cup Kroger Zero Calorie Baking Sweetener (Xylitol)
    1 Tbsp Heavy Whipping Cream

    2 Tbsp Butter, unsalted
    3/4 cup Kroger Zero Calorie Brown Baking Sweetener (Xylitol)
    1/2 tsp Salt
    1/2 tsp Cinnamon, ground
    1/2 tsp Nutmeg, ground
    3/4 cup Heavy Whipping Cream
    1 1/2 cups Pecans, coarsely chopped
    1 tsp Vanilla Extract
    1 tsp Log Cabin Sugar Free Syrup


Preheat oven to 350 F and bake sweet potatoes (in skin) for 35 minutes, or until the begin to soften. Lightly grease a 7" X 11" (2 L) baking dish. Cool sweet potatoes to touch, peel, and mash. Mix mashed sweet potatoes, 1/8 tsp salt, 2 Tbsp butter, egg, 1/2 tsp vanilla extract, 1/4 tsp cinnamon, 1/4 cup baking sweetener, and 1 Tbsp heavy whipping cream, in large bowl. Transfer sweet potato mixture to dish.

Melt 2 Tbsp butter in skillet or small saucepan (I prefer cast iron skillet) over low heat. Stir in 3/4 cup brown baking sweetener, 1/2 tsp salt, 1/2 tsp cinnamon, nutmeg, 3/4 cup heavy whipping cream, and pecans. Heat to a simmer, stirring constantly. Cook approximately 5 minutes, or until the mixture has thickened and sugar is dissolved. Remove from heat and stir in 1 tsp vanilla extract and syrup. Pour evenly over sweet potatoes and spread with a rubber spatula. Bake approximately 30 minutes, until topping is set and slightly crusty.

Serving Size: Makes approximately twelve 1/2 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user GFYOGAMOM.

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