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    Sweet Potato Casserole

    This is a traditional sweet potato favorite made lighter in fat and calories!


    • 4 cups hot mashed sweet potatoes
    • 1 tablespoon butter or margarine
    • 3 tablespoons light pancake syrup, or real pancake syrup
    • 1 large egg, beaten
    • 1/4 cup egg substitute
    • 1/2 cup low fat, fat free half and half or whole milk
    • 1/3 cup pecans, chopped
    • 1/3 cup flaked coconut (sweetened)
    • 1/3 cup brown sugar, packed
    • 1 tablespoon flour
    • 1 tablespoon melted butter or margarine


    Step 1
    Preheat oven to 325°F. Coat a 1 1/2 to 2 quart casserole dish with canola cooking spray.
    Step 2
    With electric mixer, blend sweet potatoes, 1 tablespoon butter, and pancake syrup together. Beat in egg, egg substitute, and milk. Pour mixture into prepared casserole dish.
    Step 3
    Combine pecans, coconut, brown sugar, and flour. Stir in a tablespoon of melted butter. Sprinkle mixture over sweet potatoes. Bake in preheated oven for 1 hour.

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