This Sweet Potato Casserole is AMAZING!!
This casserole will have your taste buds feeling like you’re indulging because it tastes so good, but it can be our secret that it is good for you!!
Finally Less Sugar!!
My mother’s candied yams were my favorite Thanksgiving side dish growing up.
Yams covered in maple syrup with toasted marshmallows.
I wanted to re-create this dish where I get all the flavor and tasty goodness without all the sugar.
With this recipe I feel like I have not only successfully re-created it, I made it better, without all the extra sugar!!
Sweet Potato Casserole Health Benefits
Can you believe that this casserole has way less sugar than your traditional recipes and tastes so much better?
Sweet potatoes are loaded with vitamins and naturally have a sweet taste and smooth texture.
I sweetened this dish with Truvia Brown Sugar Blend because it has a natural taste with only 10 calories and 2g of sugar per serving. This allowed me to lower the sugar content dramatically and since Truvia has molasses in it, you keep that deep rich flavor you would expect.
I prefer the Truvia over Swerve for a couple of reasons. The big one for me is the taste. I find that Swerve leaves an after taste because it is mostly Erythritol.
Also, Erythritol is a sugar alcohol that the body can not digest and can also leave your gut feeling crappy.
That is also something I would not want to have to deal with on my favorite eating holiday, Thanksgiving!!
Truvia does also contain Erythritol but the amount is much lower and it does not leave me running to the bathroom. Which is fantastic!!
Sweet Potato Casserole Tools
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This healthier candied sweet potato casserole is the best!! You would never know it is a healthier version because it has all the sweetness you want without all the extra sugar. It tastes more like a dessert than a side dish but with all the fiber and Potassium you can get away with eating for both.
- Preheat your oven to 400 degrees
- Wash your sweet potatoes
- Place them on the baking sheet and bake 45-60 minutes until tender enough to poke with a fork easily
- Remove from oven and allow to cool enough to handle
- Reduce the heat on the oven to 350 degrees
- Once the sweet potatoes are cool enough remove skins and chop into bite-sized cubes
- In a bowl mix together the 1/2 cup brown sugar, cinnamon, Jamaican allspice, and salt with a spoon.
- Add the chopped sweet potatoes and mix with a spoon until coated with the mixture
- Layer the sweet potatoes mixture in the bottom of your baking dish
- In a bowl add your other 1/2 cup of brown sugar, old fashioned oats, Peanut butter powder, and MCT oil and mix with a spoon until well combined
- Spread the mixture on top of the sweet potatoes
- Cover with lid and cook for 20 minutes
- Remove lid and cook for another 10 minutes or until topping is starting to brown
- Remove and allow to cool for 5 minutes before serving
You can add marshmallows to the top before baking, please note this will change the nutritional content.
To save time you can cook the potatoes ahead of time.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Serving Size: 1/12
- Calories: 271 g
- Sugar: 23.2 g
- Sodium: 83 mg
- Fat: 8 g
- Saturated Fat: 1.75 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 64.7 g
- Fiber: 6.7 g
- Protein: 4.8 g
- Cholesterol: 0 mg
Keywords: Thanksgiving dishes, Thanksgiving side dishes, Fall recipes, Sweet Potato Casserole, candied yams, Healthy side dishes, Healthy Thanksgiving Side Dishes, Sweet Potato Recipes, Oven baked recipes, oven baked side dishes, low sodium side dish