Anyone who loves sweet potato casserole knows that this dish is typically made with butter, brown sugar, flour… and even more butter and brown sugar to top it all off! This makes for one heavy dish…Loaded with both fat and sugar. To be honest, those ingredients are really not even necessary and when you taste this Dashing Dish version of a sweet potato casserole, I can promise that you will be in full agreement! I added butternut squash, which not only lightens the calories of the dish, but adds a subtle sweetness, and it also pairs nicely with the sweet potato. Combine these wonderful fall flavors with cinnamon, maple syrup, and pecans…And you have one mouth watering dish that is sure to please even the toughest critics!
Make this dish the day before, and bake just before serving to save time!
17 Comments
Ange said:
Would you serve this alongside meat and salad? We don’t tend to sweeten sweet potatos/kumara or pumpkin in NZ but have them savoury almost always – so just trying to catch up ;-)
Dashing Dish said:
we serve it with turkey on thanksgiving here :) so yes, meat would be great with it!
Aleisha said:
Would we have to use real egg whites for this recipe? It looks AMAZING! I love sweet potato casserole, so I’ll convince my family to make this healthy version for Thanksgiving! :-)
Dashing Dish said:
carton would be fine :)
LARA said:
Do you have to use butternut squash or can you just use all sweet potatoes? If so how many? Also, I just recently bought canned butternut squash puree. Can this be used?
Dashing Dish said:
yes to both options! use 2 large or -3 medium additional sweet potatoes
Kate Lanham said:
does the “or” between the stevia and vanilla in the ingredients mean use stevia or vanilla, or is it just a typo? Thanks!
Crystal said:
This is probably my favorite holiday dish. I’m SO GLAD you created a light version. :) Any plans for a lightened up pecan pie?
Dashing Dish said:
I have mini pecan pies on my site now :)
Klau said:
Love the recipe!! So skinny and delic looking:) That syrup you have in your picture. I think that’s the same company that makes all the zero calorie dressings, peanut butter, etc? How does it taste? I had a “bleh” experience w/ their peanut butter :S
Dashing Dish said:
yes the pb is horrible :) the syrup is good though
Johanna Smtih said:
Can I used egg whites or do I have to use eggs for consistency?
Johanna Smtih said:
Oh nevermind! What a dunce!
Emily Call said:
Put this together today and will freeze it then thaw and bake for T-day! It smelled delish and I am so thankful it isn’t full of butter or sugar!
Kat said:
I am cooking it this morning for Thanksgiving! I am so excited to provide my family (more so for my benefit) with healthy dishes that I won’t feel guilty eating!
Mikayla said:
I made your skinny green bean casserole, pumpkin pie, stuffing, AND this casserole for Thanksgiving this year! My entire family LOVED them all, yours were the most popular recipes out of all the dishes! No one could decide which was the best…me included! Thank you for making my Thanksgiving nutritious and delicious!!! It was so appreciated!
Madeleine Stokes said:
I made this dish for my family for Christmas dinner and it was a smashing success! All of my aunts, uncles, cousins, etc. found it delicious. ” . . . and I don’t even like sweet potatoes!!” was a common comment. “I have to get this recipe!” was another. Thank you for sharing!