This skinny sweet potato casserole is so easy to make! Switching out just a few ingredients makes a big difference in calories without sacrificing any taste. It’s as good as grandma’s – we promise!
Serves 8 – 10
Ingredients:
- 5 large sweet potatoes
- 1/4 c unsweetened almond milk
- 3/4 c Non-fat Greek yogurt
- 1/4 c real maple syrup
- 2 tsp cinnamon
- juice of half an orange
- salt & pepper to taste
Pecan topping:
- 3/4 cup chopped raw pecans
- 1 tsp cinnamon
- 1 Tb real maple syrup
- 1 tsp melted coconut oil
- mini marshmallows (optional, but only if you’re in the mood to indulge!)
Instructions:
- Preheat oven to 375°
- Fill a large pot with water, add some salt to the water and bring it to a boil.
- While water comes to a boil, peel and dice sweet potatoes into chunks.
- Add sweet potato to water. Boil approximately 10 minutes or until you can easily pierce them with a fork.
- Drain potatoes, then pour them into a mixing bowl. Using a hand mixer, blend until potatoes are smooth. Add yogurt, maple syrup, cinnamon, orange juice and salt and pepper and mix together, adding a little more almond milk if necessary to reach the desired consistency.
- In a small bowl, combine all topping ingredients until pecans are well coated.
- Place sweet potatoes in a baking dish coated with cooking spray and and top with pecan mixture.
- Bake in preheated oven until topping is browned, approximately 20 minutes.
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