Sweet Potato Casserole Muffins

When I think about the holidays, I shutter.  Not because I get to spend time with family (I love both of my families), but because it means I have to eat some casseroles that are just not that great for you.  To be completely honest, part of the inspiration for this blog was to figure out a way to lighten up some of my favorite family recipes – without destroying the flavor.  No one wants to eat something that tastes like crap or cardboard.

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.

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 completely transforming the Points Plus value.  The original recipe was 15 PP for a serving.  Now, 1 muffin is only 4 PP – and that could be even lower if you cut some of the butter in the topping.

For the Casserole

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.

Sweet Potato Casserole Muffins

Kristyn

Adapted from my mom's family recipe.

This recipe is 4 Points Plus per serving, 1 muffin.

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Side Dish

Cuisine Comfort Food

Servings 18 servings

Calories 114 kcal

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.

Nutrition

Calories: 114kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 19mgPotassium: 38mgFiber: 1gSugar: 12gVitamin A: 169IUVitamin C: 1mgCalcium: 24mgIron: 1mg

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