Whipped Sweet Potato Casserole

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Whipped Sweet Potato Casserole

4.5 of 5 (15)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 201.0
  • Total Fat: 4.4 g
  • Cholesterol: 0.8 mg
  • Sodium: 104.7 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 4.8 g
  • Protein: 2.6 g

View full nutritional breakdown of Whipped Sweet Potato Casserole calories by ingredient
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Introduction

My husband likes sweet potato casserole. I decided to make this using the same flavors but without the marshmallows!

Serves 4
My husband likes sweet potato casserole. I decided to make this using the same flavors but without the marshmallows!

Serves 4

Number of Servings: 4

Ingredients

    4-5 sweet potatoes, peeled and cubed
    1/4 cup fat-free half and half
    3 tbsp light butter
    4 tsp brown sugar
    1 tbsp cinnamon

Directions

Place the peeled and cubed sweet potatoes in water and boil for approximately 20 minutes. Drain.

In a microwave-safe bowl, combine the butter and half and half, and heat in the microwave for a minute or until the butter melts. Add this to the cooked and drained potatoes. Also add the cinnamon and brown sugar. Using an electric mixer, whip the potatoes until smooth and creamy. Add more brown sugar and cinnamon, if necessary.

Serve immediately.

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Member Ratings For This Recipe


  • Incredible!
    14 of 15 people found this review helpful
    I cut the calories even more by using cut up and cooked butternut squash for one third to one half of the potatoes. just boil it right in with the sweet potatoes. Use a bit less half and half since squash can be watery. i also use Splenda brown sugar and just a dash of cinnamon. Always a hit here. - 11/3/13

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  • 12 of 14 people found this review helpful
    I get these flavors without peeling & cubing the sweet potato. I wash potatoes well, cover with water and boil in skin. I hate peeling anything. Potato scrapes from the jacket easily with a spoon. - 11/3/13

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  • Very Good
    11 of 11 people found this review helpful
    Yummy, but I thought the original recipe called for too much cinnamon for my taste. I used about half the amount of the cinnamon and added more of the half and half (well, actually used Silk creamer). Considering I usually don't enjoy sweet potatoes too much, this was a win. - 6/30/11

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  • 9 of 9 people found this review helpful
    I make this all the time. We love it. I also make it with non-dairy creamer and margerine when I serve it with meat. Kosher style. - 11/2/13

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  • Very Good
    7 of 7 people found this review helpful
    I made this last night, and it was excellent - 8/11/08

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