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? 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. 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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