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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
- 4 T salted butter, melted
- ½ cup finely chopped pecans
- 6 T Briana's Baking Mix
- 2 tsp. THM Super Sweet Blend
- 1 tsp. Grandma's molasses
- 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!
Click here for Sarah Criddle’s Sweet Pumpkin Casserole recipe!
Suggested products:
- 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.
Can I add a tsp of baking soda or powder to rise this up some? I’m thinking it’s going to be soupy. Thank you, love your recipes!
Feel free to experiment with adding other ingredients, but it shouldn’t be soupy as written. 🙂
Have you tried doubling this recipe? Could it be frozen? This sounds delicious and I plan to try it!
No, I haven’t tried doubling it, but I’m sure that would work. I’m afraid I don’t know about freezing it! It may get watery? If you try it, I’d love to hear how it goes!
Tried this tonight for my sweet potato-hating family and everybody raved!! Thanks so much for a yummy recipe!
We had this with steaks and your cheesy veggie medley tonight for Christmas eve dinner. Best sweet potato casserole ever! Thank you!
Yay! I’m so glad you liked it! Sounds like a delicious meal!
I can’t wait to try this recipe! If I used one sweet potato and the rest pureed pumpkin, would that still be a crossover? I’d like to keep it an S but I’m not sure if my family would be thrilled with pumpkin.
Numbers-wise that would probably be OK as long as you don’t have too many other carbs with your meal. 🙂
Thank you!
Can you explain the “Grandma’s Molasses”? Is there a substitute available? Thanks!
Katie
It’s just my favorite molasses brand from our local grocery store. 🙂 You can use whatever molasses you prefer.
Can I make this tonight for tomorrow?
I’ve never done that, but it would probably be OK to assemble tonight, refrigerate, then bake tomorrow. 🙂
Would canned sweet potatoes work if they are the only ingredient listed?
I’ve never used canned sweet potatoes, but if they’re soft, I’m guessing that would work!
I want to make this for my family on Christmas Eve….I have the THM baking blend, would I need to adjust how much I use and if so, do you have a suggestion? Thanks so much.
Normally you’d need a little more THM Baking Blend than my mix because my mix is drier and soaks up more liquid. In this small of an amount, you probably won’t need to adjust a lot, but just use enough to make it crumbly enough to spread on top of the casserole. 🙂
Thanks for the reply. It was helpful 🙂
Briana, is it still a crossover if you leave off the topping?
Yes, the sweet potato filling is still a crossover because it contains both sweet potatoes (carb source) and butter (fat source). For a solid S, I recommend replacing the sweet potatoes with canned pumpkin – you’ll probably want to add a little extra sweetener. 🙂
1 word… AMAZING
I made this for thanksgiving this year. ( I’m canadian) This was delicious. I love your recipes. This tasted just like the bad one.?
You’re a rock star! Thanks so much. My only complaint with your site is that we don’t know anything (as far as I can tell) about that exquisite equine (Arabian?) in your profile pic. We are trying this recipe today, but I’m going to go ahead and give it five stars. I have that kind of faith in you. Merry Christmas!
Aw, you’re too kind. 😉 You can find a little bit of horse info and a list of my horse-related blog posts on my “Horses” page under the “Lifestyle Posts” tab: http://www.briana-thomas.com/horse-training/
I should have known you would have a recipe for sweet potatoes! It is always a staple at our home for Thanksgiving and Christmas dinners. This year it won’t be loaded with “sugars” as before. Thank you, and have a blessed Thanksgiving with your family.
Janie
Sweet potato casserole is my favorite and this version is perfection!