Hi there! Do you want some slice of Sweet Potato casserole? I hope you do, because today, I’m serving you this oh so easy recipe and oh so yummy sweet potato casserole. It is so easy to make that it will cut your preparation time in half. You can prepare this on Thanksgiving Day or prepare it ahead of time. It is drenched with condensed milk, therefore, it is no overwhelmingly sweet.
I did not put butter nor margarine to make it extra light and healthy. I added in some walnut to make you gaga and I also threw in some black sesame seeds ( yup, I still have some left over seed from the Vegan BrownieI made) to make you say, what? Does it sound like a different type of sweet potato casserole, because it is.
The previous Thanksgiving sweet potato casserole recipe I had is all so common. We put some marshmallow in it and we got a casserole. The thing is, I do not like marshmallows. Though they look so pretty on top of the mashed sweet potatoes, I cannot get past the gooey – ness of it. So I made my own version of sweet potato casserole, just perfect for my taste (hopefully yours too ) and my weight loss goal. This is easy to make sweet potato casserole and it is low calorie too – only 17 calories.
I hope you will be adventurous enough to try this new way of preparing sweet potato casserole because it is worth it. This sweet potato recipe is almost similar to the norm but without the marshmallows. You will not miss a thing – well, maybe on how it looks or how sweet it is but other than that, you will not notice any difference. I have to warn you though, that this is not sweet . This is not earth shattering type wherein the sweet potato get lost among the butter, sugar and margarine.
DO NOT USE GROUND WALNUT - USE THE WHOLE ONES. YOU CAN JUST LINE THEM ON TOP OF THE MASHED SWEET POTATOES
3 medium sized sweet potatoes
1 can condensed milk
1 teaspoon cinnamon
1/4 cup walnuts
Wash the sweet potatoes and cut them into small pieces so that it gets soft quickly and easy to mash afterwards.
Place sweet potatoes in a large saucepan with enough water to cover.
Bring to a boil, and cook until tender, about 15 minutes.
Remove from heat, drain, and mash. I just use spoon to do this.
Preheat oven to 350 degrees F (175 degrees C).
Add in 3/4 cup of the condensed milk to the mashed potatoes and mix completely.
Pour in mashed potatoes and spread into 8x 8inch baking dish.
Pour in remaining fourth of the condensed milk and spread it on top of the sweet potatoes.
Sprinkle in the cinnamon and the nuts.
Bake for 25 to 30 minutes in the preheated oven or when you see the condensed milk starting to bubble.
Serve and Enjoy.
Refrigirate left over and enjoy healthy and low calorie snacks after Thanksgiving.
Serving Size 3 g
Amount Per Serving
Calories 17Calories from Fat 14
% Daily Value*
Total Fat 1.5g2%
Trans Fat 0.0g
Total Carbohydrates 0.4g0%
Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 1%
Nutrition Grade B+
* Based on a 2000 calorie diet
Very low in sodium
Very low in sugar
Very high in manganese