Sugar Free Sweet Potato Casserole Recipes

SUGAR-FREE SWEET POTATO CASSEROLE

Steps:

• Poke the sweet potatoes/yams several times with a sharp knife and roast at 400 degrees F until soft - about 45-60 minutes.
• To make the topping, pulse 1 cup of the pecans in food processor or blender until it is ground into a meal. Add about 1/4 cup worth of sugar substitute, 1 teaspoon cinnamon, a pinch of salt, and 2 tablespoons of the butter and process until blended. Mix the rest of the pecans pieces in by hand. Set aside.
• Let the sweet potatoes cool for 10-15 minutes. Split them and remove the pulp. Put them into the food processor or blender (no need to wash between topping and sweet potatoes.) and process with the rest of the butter. Mashing with a potato masher is also fine, but the texture will be somewhat smoother if you blend/process. Add the rest of the seasonings. The amount of sweetener you add will be up to your taste and the sweetness of the sweet potatoes. When the seasonings are to your taste, add the egg and blend.
• Put the sweet potato in a buttered baking dish and sprinkle pecan topping over the top. Bake at 375 degrees F until the top is browned.

THE BEST SWEET POTATO CASSEROLE

Steps:

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
• For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
• For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.