Sweet Potato Casserole

Sweet potato casserole
Sweet potato casserole

I replaced the regular brown sugar with a substitute of half brown sugar and half Splenda® artificial sweetener. The sweet potatoes have a lot of sugar on their own.


  • 4 cups sweet potato, peeled and cut into 1/2″ cubes (about 2 large sweet potatoes)
  • 1/2 cup sugar, sweetener, syrup or honey
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick) butter, softened
  • 1/2 cup low-fat milk
  • 1 teaspoon vanilla extract


  • 1/2 cup packed brown sugar or substitute
  • 1/3 cup all-purpose flour
  • 3 tablespoons softened butter
  • 1/2 cup chopped pecans or walnuts


  1. Preheat oven to 325ºF (165 C). Grease a 9 x 13 baking dish (Pyrex is best).
  2. Place sweet potatoes into a 4 or 5-quart saucepan and add enough water to cover. Cook over medium-high heat until tender, about 20 minutes.
  3. Drain and mash sweet potatoes.
  4. In a large bowl, mix together sweet potatoes, sugar, eggs, butter, milk and vanilla until the mixture is smooth. Transfer to the baking dish.
  5. In another bowl, medium-sized, mix the brown sugar and flour. Cut in the softened butter until the mixture is coarse, a little heavier than cornmeal. Stir in the chopped nuts. Sprinkle the mixture evenly over the sweet potato mixture.
  6. Bake for 30 minutes or until the topping is lightly brown. Allow sitting for at least five minutes before serving.