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A white oval baking dish of light sweet potato casserole on a navy blue kitchen towel with cinnamon sticks, pecans, and a wood spoon
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Light Sweet Potato Casserole

Light Sweet Potato Casserole ~ This Delicious Traditional Sweet Potato Casserole is Lightened Up for You! Loaded with Sweet Potatoes, Toasted Pecans, Cinnamon and Nutmeg! Perfect for a Holiday Side Dish!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 346kcal
Author: Julie Evink

Ingredients

  • 3 1/2 lbs sweet potatoes washed, peeled and cut into 1'' cubes
  • 2 Tbsp + 2 tsp Truvia® Nectar?
  • 1 1/2 tsp vanilla
  • 1/2 c. milk
  • 1 egg
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger

Topping

  • 1/4 c. Truvía® Brown Sugar Blend
  • 1/2 c. toasted chopped pecans

Instructions

  • Preheat oven to 350 degrees. Spray a 2 quart casserole dish with non-stick cooking spray. Set aside.
  • Place sweet potatoes in large pot and cover with water. Cover pot and bring to boil. Boil about 7 minutes or until tender.
  • Drain sweet potatoes. Transfer to large bowl. Add Truvia® Nectar?, vanilla, milk, egg, cinnamon, nutmeg and ginger. Whip with an electric mixer until smooth. Spread sweet potato mixture in prepare casserole dish.
  • Sprinkle Truvía® Brown Sugar Blend and toasted pecans on top of sweet potatoes.
  • Place in preheated oven and baked for 45 minutes or until hot and beginning to brown. Serve immediately.

Notes

To toast pecans, place chopped pecans on rimmed baking sheet and baked at 350 degrees for 7-10 minutes or until fragrant.

Nutrition

Calories: 346kcal | Carbohydrates: 54g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 123mg | Potassium: 756mg | Fiber: 7g | Sugar: 21g | Vitamin A: 28215IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 1.7mg