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My Sweet Potato Casserole lightened up still has all the buttery, brown sugar flavor of a traditional casserole with half the calories!

An easy recipe for Sweet Potato Casserole Lightened Up! Still packed with brown sugar, buttery goodness but with half the calories!

Sweet Potato Casserole is my favorite Thanksgiving side dish. It wins by a mile. Pair this dish with my vegetable casserole recipe and you have Thanksgiving Gold as far as I’m concerned. I will happily pile up my plate with gravy-free turkey, steamed green beans and a whole-wheat roll as long as I have my sweet potato casserole.

Who doesn’t love eating dessert WITH dinner before getting to the real dessert…pie?!

An easy recipe for Sweet Potato Casserole Lightened Up! Still packed with brown sugar, buttery goodness but with half the calories!
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In high school and college, my best friend, Julia, regularly joined my family for Thanksgiving. She was in charge of bringing her sweet potato casserole…It was crazy good. Sweet, buttery filling topped with a toothachingly sweet brown sugar pecan topping. The good stuff.

An easy recipe for Sweet Potato Casserole Lightened Up! Still packed with brown sugar, buttery goodness but with half the calories!

Last year when I was planning on hosting Thanksgiving for the first time, I requested the recipe from Julia, and I almost fell out of my chair. There was more butter and sugar in the casserole than I even had in my cupboard!

So, with the help of my husband, I lightened it up.

An easy recipe for Sweet Potato Casserole Lightened Up! Still packed with brown sugar, buttery goodness but with half the calories!

This isn’t a healthy sweet potato casserole; so don’t even go there. It’s just not as indulgent as a traditional sweet potato casserole recipe with pecans!

Most of the calorie savings are from drastically reducing the butter and sugar in the filling. To me the topping is sacrosanct and shouldn’t be messed with, but you could always reduce the sugar and add more flour and oats as filler. But why? It’s Thanksgiving, the day of indulgence!

This casserole has brown sugar in every bite but it isn’t cloyingly sweet. Toasting the pecans is calorie free flavor boost! It has the added benefit of keeping them a touch crunchier even after refrigerating. Since I reduced the amount of butter and sugar in the filling, the actual sweet potato flavor is more pronounced and you are reminded why sweet potatoes are so awesome even by themselves!

My husband likes sliced sweet potatoes in this casserole but I got distracted (shock!) and cooked the thin slivers too long and they didn’t hold together in a beautiful layered form like last Thanksgiving. Immersion blender to the rescue!

An easy recipe for Sweet Potato Casserole Lightened Up! Still packed with brown sugar, buttery goodness but with half the calories!

Fortunately they are just as good when the filling is mashed. It just doesn’t look as classy.

An easy recipe for Sweet Potato Casserole Lightened Up! Still packed with brown sugar, buttery goodness but with half the calories!

Kitchen Tip: Boiling the sweet potatoes will preserve that beautiful, bright orange color. This will provide a gorgeous color contrast in the casserole but will also keep your sweet potato pie, cakes and cupcakes orange too!

5 from 1 ratings

Sweet Potato Casserole Lightened Up

My lightened up Sweet Potato Casserole still has all the buttery, brown sugar flavor of a traditional casserole with half the calories!
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Servings: 8 people

Ingredients 
 

For the Filling:

  • 3 pounds uncooked sweet potatoes sliced 1/8 inch thick or cubed
  • 1 cup dark brown sugar unpacked
  • 2 eggs lightly beaten
  • 1 ½ teaspoons vanilla
  • ½ cup low fat milk
  • ½ cup melted butter
  • pinch salt

For the Topping:

Instructions 

  • Preheat oven to 350°
  • In a large bowl combine brown sugar, eggs, vanilla, milk, butter and salt. Whisk to combine.
  • Boil sweet potatoes in cold water, just covering, until fork tender. Drain well.
  • Toss sweet potatoes in the butter mixture. If you are going to puree your potatoes, you can do it at this stage or you can press the potatoes through a ricer after draining.
  • Pour into a 1 ½ – 2 quart casserole dish.
  • Mix all the topping ingredients together in a medium bowl and sprinkle over the top.
  • Bake 30-40 minutes until bubbling.

Notes

I did like this casserole better when it was prepared right before baking, but an overnight stay in the refrigerator wasn’t the end of the world. If you do want to prepare it ahead of time, make the filling and refrigerate or freeze that, then prepare the topping right before baking.
I halved this recipe for the dish that you see in the photos.

Nutrition

Calories: 605kcal | Carbohydrates: 82g | Protein: 7g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 274mg | Potassium: 735mg | Fiber: 7g | Sugar: 49g | Vitamin A: 24801IU | Vitamin C: 4mg | Calcium: 126mg | Iron: 2mg
Course: Side Dish
Cuisine: American
Calories: 605
Like this? Leave a comment below!

Before You Go

I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed Thanksgiving recipes! Or, keep it healthy with my zucchini fritters recipe next!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

5 from 1 vote (1 rating without comment)

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35 Comments

  1. I am planning on making this on Thanksgiving. I will be feeding 18 people.. so I plan on doubling the recipe. How long do you suggest to bake it?? And how big of a pan?

  2. thanks for the recipe liked it varshaskitchen has recently posted
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