Lower Sugar Sweet Potato Casserole

Less sugar than traditional versions, this sweet potato casserole can also be made ahed of time!



• 3 pounds sweet potatoes

• 4 ounces skim evaporated milk

• 2 tablespoons margarine

• 2 teaspoons vanilla extract

• 1.5 teaspoons salt

• 1 teaspoon black pepper

• 2 large eggs, separated

• cooking spray

• 3/4 cup chopped pecans

• 3/4 cup old fashioned rolled oats

• 2 tablespoons brown sugar

1/2 teaspoon ground cinnamon


  1. Preheat over to 350 degrees F. Wrap potatoes individually in foil and roast in oven for 60 to 75 minutes or until very tender.
  2.  Set aside until cool. Peel potataoes , discarding skin. Place potatoes in a large bowl and mash until smooth. Stir in milk, vanilla, salt, pepper, and egg yolks. Spread mixture evenly in a 2 quart glass ceramic baking dish coated with cooking spray.
  3. Whisk egg whites in a medium bowl until frothy. Stir in pecans, oats, brown sugar, and cinnamon. Sprinkle evenly over sweet potato mixture. Bake at 350 degrees F for 40 to 50 minutes or until top is toasted and edges are bubbling.


If you want to make ahead, prepare casserole through step two and refrigerate over night. Procede to step three to finish.


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