Low Carb Sweet Potato Casserole Food

LOW CARB SWEET POTATO CASSEROLE

Low Carb Sweet Potato Casserole image

Low Carb Sweet Potato Casserole - a tasty and lightened up version of the classic comforting side dish perfect for any Thanksgiving holiday table. Best of all, it's healthy and easy to make with a crunchy pecan topping that is sugar free, keto & paleo-friendly.

Provided by Kelly

Time 50m

Number Of Ingredients 17

Ingredients

3 cups cooked and mashed pumpkin (about 1 1/2 lbs)
1 1/2 cups frozen riced cauliflower (, thawed (can also use steamed cauliflower))
3 tablespoons vegan butter (or ghee if not dairy-free)
2 tablespoons unsweetened almond milk
2 tablespoons golden monk fruit sweetener
2 large eggs
2 tablespoons coconut flour
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1 1/2 cups toasted pecans (, roughly chopped)
3 tablespoons melted vegan butter (or ghee if not dairy-free)
2 tablespoons almond meal
2-3 Tablespoons golden monk fruit sweetener
2/3 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/8 teaspoon nutmeg
1/8 teaspoon fine sea salt

Steps:

Preheat oven to 350 F. Lightly grease a large oven-safe casserole dish (about 9x13) and set aside.
Add the pumpkin, cauliflower to the bowl of your food processor. Pulse until smooth. Add ghee, milk, sweetener, eggs, coconut flour, vanilla and salt and process until smooth.
Transfer to casserole dish and smooth the surface. (You can make the casserole up to this point the day before serving if desired. Just cover the baking dish and refrigerate).

Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 6 g, Protein 2 g, Fat 17 g, Fiber 2 g, Sugar 2 g

LOW CARB "SWEET POTATO" CASSEROLE

Low Carb

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 large butternut squash
2-3 tablespoons almond milk
Sweetener
Cinnamon
Salt and pepper
Curry powder
1 cup mini marshmallows

Steps:

Preheat oven to 450°F. Line a baking sheet with foil and set aside.
Cut butternut squash in half lengthwise and scoop out seeds and flesh. Place the two halves on the baking sheet cut side down on the prepared baking sheet and bake in the oven at 450°F for 1 hour and 30 minutes, or until soft, golden, and completely cooked through. Reduce oven temperature to 375°F.
Scoop the squash flesh into a large bowl. Mash in the almond milk one tablespoon at a time until you reach your desired consistency, and add sweetener, cinnamon, salt, pepper, and curry powder to taste. Transfer to a blender or use an immersion blender and puree until smooth.
Grease an 8 inch baking dish. Scoop the squash puree into the dish, top evenly with the mini marshmallows, and bake in the oven at 375°F until cooked through and golden on top. Broil for a minute or until the marshmallows are beautifully browned. Devour.

Nutrition Facts : Servingsize 1 serving, Calories 80 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Sugar 0 g, Protein 0 mg

LOW FAT SWEET POTATO CASSEROLE

Low Fat Sweet Potato Casserole image

Make and share this Low Fat Sweet Potato Casserole recipe from Food.com.

Provided by Audrey M

Categories Yam/Sweet Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 cups cooked and mashed sweet potatoes
1/2 cup skim milk
1/2 cup egg substitute
1/4 cup firmly packed brown sugar
1 tablespoon melted butter or 1 tablespoon margarine
1 teaspoon vanilla
1/2 teaspoon salt
nonstick cooking spray
1 cup low-fat granola, without raisins
1/2 cup chopped pecans
1/4 cup firmly packed brown sugar
1 tablespoon melted butter or 1 tablespoon margarine

Steps:

Peel sweet potatoes and place in large saucepan covered in water.
Cook until fork tender; about 20-30 minutes.
In a medium mixing bowl, combine first 7 ingredients.
Beat with an eclectic mixer until well blended.
Spoon mixture into an 8 inch square baking dish coated with cooking spray.
In a small mixing bowl, combine granola, pecans and 1/4 cup brown sugar; stir well.
Sprinkle over casserole and drizzle with butter.
Bake at 350°F for 25 minutes.

REDUCED CALORIE BUT DELICIOUS SWEET POTATO CASSEROLE LOW FAT

Reduced Calorie but Delicious Sweet Potato Casserole Low Fat image

In an effort to eat healthier, I modified a family favorite so we could still enjoy it. The rest of the family couldn't even tell the difference! ;) My changes cut the calories by over 220 per serving (based on 6 servings) and the fat by over 50%!!! If you make it as written, 1/6 = 9 pts plus WW or 1/8 = 6 pts WW or 1/12 = 4 pts plus WW (52 points plus for whole recipe according to the recipe builder on their site)

Provided by Marg CaymanDesigns

Categories Yam/Sweet Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 cups mashed sweet potatoes (well drained, mashed canned ones are fine)
2 eggs, lightly beaten
1/3 cup sugar
1/4 teaspoon salt
2 tablespoons melted light butter
2 teaspoons vanilla extract
1/4 cup brown sugar
2 1/2 tablespoons flour
1/2 cup chopped pecans or 1/2 cup walnuts
1 1/2 tablespoons melted light butter

Steps:

Mash the sweet potatoes with ricer and stir in remaining casserole ingredients until well blended.
Spread into a lightly greased 8-inch square dish.
For the topping, mix the brown sugar, flour and pecans together. Drizzle the melted butter over the mixture while stirring to combine. Sprinkle over casserole.
Bake uncovered at 350°F for 35 minutes.
Can be served immediately, but we have found we like it better if it sets 10-20 minutes first.

Nutrition Facts : Calories 348, Fat 13.1, SaturatedFat 4.1, Cholesterol 71, Sodium 592.8, Carbohydrate 53.2, Fiber 5.1, Sugar 30, Protein 5.8

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