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Briana Thomas

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Sweet Potato Casserole

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Sweet Potato Casserole

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.

Sweet Potato Casserole

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.

Sweet Potato Casserole

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!

Sweet Potato Casserole

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.

Sweet Potato Casserole

A crossover for a once-in-awhile treat isn’t such a bad idea, either.  And it sure tastes good…

 

You can pin this recipe here:

Sweet Potato Casserole

You can find this recipe in my cookbook, Necessary Food.

Necessary Food: Traditional Favorites Made Healthy (by Briana Thomas)

5.0 from 5 reviews
Sweet Potato Casserole
 
Author:
Serves: 9
Print
 
THM: Crossover (see Notes section below for a low carb [THM:S] option), sugar free, gluten free
Ingredients
Topping:
Instructions
  1. Mix the first eight ingredients together until smooth and creamy and spread in an 8x8 inch baking dish.
  2. Mix the topping ingredients together to form crumbs and spread them evenly on top of the sweet potato mixture.
  3. 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.
Notes
For a THM:S (low carb) version, you could do what my friend Sarah Criddle did (check out the link to her recipe below) and substitute plain canned pumpkin puree for the mashed sweet potatoes. The casserole might not be quite as thick, but boy would it be good! You might want to add a little more sweetener.

Click here for my Baking Mix recipe!

Click here for Sarah Criddle’s Sweet Pumpkin Casserole recipe!

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Comments

  1. Tried this tonight for my sweet potato-hating family and everybody raved!! Thanks so much for a yummy recipe!

    Reply

  2. We had this with steaks and your cheesy veggie medley tonight for Christmas eve dinner. Best sweet potato casserole ever! Thank you!

    Reply

  3. 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.

    Reply

  6. 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.

    Reply

    • 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. 🙂

      Reply

    • 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. 🙂

      Reply

  9. I made this for thanksgiving this year. ( I’m canadian) This was delicious. I love your recipes. This tasted just like the bad one.?

    Reply

  10. 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!

    Reply

  11. 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

    Reply