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There are certain recipes that just go with certain holidays in my mind, and no Thanksgiving dinner is complete without my mom’s sweet potato casserole. She makes it from a recipe in an old church cookbook of ours, and it’s like dessert: a creamy orange filling topped with buttery, nutty crumbles. Oh, so fattening.
But it doesn’t have to be! And this healthy version is not. It is a crossover for you Trim Healthy Mamas, which means that it combines carbs and fats and is therefore not weight loss promoting, but it shouldn’t cause weight gain unless you go totally overboard and eat a fourth of the pan in one sitting. Which I may or may not have done when I made this recipe to test it…. My mom and sister did too, which meant that hardly anything was left. We tried to excuse ourselves by saying that we ate it as a side dish and dessert.
If you want to use this as part of a slimming THM:S meal (low carb), you could do like my friend Sarah Criddle did and substitute plain canned pumpkin for the mashed sweet potatoes. Pure genius! You can check out her recipe by clicking here. If you substitute pumpkin for the sweet potatoes in my recipe, the casserole might not be quite as thick and you might need to add a little more sweetener, but it should be just as good!
This casserole would be a great way to use up those leftover baked sweet potatoes that end up stashed in your fridge once in awhile (no – just us?), especially if you’re maintaining goal weight or have a husband and kids that need carbs mixed with fats.
A crossover for a once-in-awhile treat isn’t such a bad idea, either. And it sure tastes good…
You can find this recipe in my cookbook, Necessary Food.
- 3 cups mashed (cooked) sweet potato
- 1 egg
- 4 T salted butter, melted
- ½ cup unsweetened almond milk
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- 2 tsp. THM Super Sweet Blend or ⅛ tsp. THM Pure Stevia Extract Powder
- ¼ tsp. salt
- Mix the first eight ingredients together until smooth and creamy and spread in an 8x8 inch baking dish.
- Mix the topping ingredients together to form crumbs and spread them evenly on top of the sweet potato mixture.
- Bake uncovered at 350 degrees F for 30 minutes or until the topping is toasty brown and the casserole is heated through. Yields 9 servings.
Click here for my Baking Mix recipe!
- Grandma’s Molasses (gluten and nut free)
- THM Pure Stevia Extract Powder and Super Sweet Blend can be purchased from the Trim Healthy Mama online store.
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