Worried about gaining weight this holiday season? These sweet potato casserole muffins are just the thing. Only 4 Points Plus on WW vs the 15 PP from the traditional recipe.
Our families sweet potato casserole recipe is to die for. No really…it’s that good. As a kid, I hated sweet potatoes, but I could always eat this recipe because it tasted like candy.
It really should be a dessert, not a side dish. The topping is crisp and crunchy, while the innards are smooth and oh so creamy.
Once I got old enough to make this recipe on my own, I saw how bad it was for you. The innards contain 2 sticks of butter. 2 sticks! The topping includes a whole stick of butter by itself.
Ingredients you will need for this recipe
Since joining Weight Watchers, I decided to test lightening up this recipe. I knew I could do it fairly easily, but I had to know how it tasted.
And you know what? Â While it’s not the original recipe, it tastes pretty close to the original while not tasting like diet food.
Sweet Potato Casserole Muffins
Ingredients
For the Casserole
- 2 cups mashed sweet potatoes peeled
- 2 eggs
- 1/3 cup light butter
- 1/3 cup Almond Milk or other light milk
- 1 teaspoon vanilla
- 1/2 cup brown sugar
For the Topping
- 1/2 cup brown sugar
- 5 Tablespoons flour
- 5 Tablespoons light butter
- 1/4 cup chopped pecans
Instructions
For the Casserole Muffins:
- Cook the sweet potatoes until they are cooked through. Drain.
- Blend all the ingredients in a mixer until smooth. Â Place in sprayed muffin pan.
For the Topping:
- Mix the brown sugar and flour together. Add the butter to the brown sugar and flour mixture. Add in the chopped pecans and mix well by hand.
- Add the topping to the muffins by sprinkling them on top.
- Bake at 350 degrees for 25-40 minutes to make sure the topping is cooked.
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