Jen’s Healthier Version Sweet Potato Casserole

 My family loved my heart attack version I used to make, so I decided to try to recreate and lighten it up. The taste is still amazing and not exactly healthy but it is better than the original. The original recipe is still on the blog if you search for it using the search bar.

Lightened up Sweet Potato Thanksgiving Casserole Recipe 

4-5 med sweet potatoes 

Peel and boil until soft; drain 

Using hand mixer or stand up mixer whip potatoes with 1/2 stick of butter.

Add in a hefty dash of salt (you can add more later when you taste it) about 1/4 tsp pepper, 1/8 tsp garlic powder (optional)

A few tbsp (or splash) of toasted coconut almond milk or reg milk

1/4 cup coconut sugar


1.5 tsp vanilla extract 

1 tsp Cinnamon 

1/2 tsp Nutmeg

1 egg

Bake 350 approx 20-30 min, top with nuts and and or some

Marshmallows & cook for another 10 min. 

Top with 1/2 cup of pecans or walnuts and marshmallows if you prefer. I did half and half one year! This freezes well. Just keep the nuts until ready to bake. Thaw then reheat! 

Yields approx 8 servings. 

Follow me on Instagram at JenniferCWood for more healthy recipes, home workouts, fitness motivation, a good laugh and more! 

Xoxo Jennifer Wood 

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