This scrumptious sweet potato casserole gets fabulous flavor from brown sugar substitute and freshly grated orange zest rather than the traditional stick of butter. To complete the healthy makeover we sprinkle a crunchy pecan streusel. You can save the marshmallows for s’mores.
1. Use Less Butter, Boost Healthy Flavors.
I added a bit of coconut oil and orange zest to liven up the flavor so I could cut back on less healthy, fattening ingredients like butter. This saved 7 grams of fat per serving and 4 grams of saturated fat.
2. Ditch the Marshmallows to Make a Healthier Topping
I replaced sugary, calorie dense marshmallows and made a topping of my own with pecans, brown sugar substitute and cinnamon. It boosts fiber and shaved off nearly 200 calories a serving. Pecans are a high source of energy, healthy fats and Vitamin E.
Like any carb, keep your portion reasonable, and aim for a cupped handful or about a 1/2 cup serving size for each person. This is plenty, especially considering all the other food on a Thanksgiving menu.
4. Cut Back on Added Sugar
Traditional sweet potato casserole can taste more like a dessert than a side dish. I think sweet potatoes are sweet enough by nature, so there’s no need to pile on extra sugar. In this recipe, I enhance the flavor by adding 1/4 cup brown sugar substitute to the topping. A dash of vanilla also gives it a confectionary flavor without adding additional calories. The casserole will still be plenty sweet but it won’t taste like dessert.