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In The Kitchen With Breezy: Skinny Sweet Potato Casserole

Thanksgiving is this week and we thought it would be helpful to share a side dish with you! This Skinny Sweet Potato Casserole is full of flavor, NOT CALORIES! This is far lighter than most recipes you’ll find for sweet potato casseroles.

At the gym we all try to share recipes that cut calories, yet still please the whole family! This is a winner for sure!

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Here is the recipe we followed:


Maple Pecan Topping
3 tablespoon maple syrup
6 tablespoons almond flour
1 ½ tablespoon melted vegan butter
¾ cup pecans, coarsely chopped

Sweet Potato Casserole

3.3 pounds sweet potato, peeled and cut into 1 inch cubes
3 tablespoons brown sugar (we used a Stevia blend)
3 tablespoons maple syrup (we used sugar free)
¼ cup unsweetened almond milk
6 tablespoons coconut oil
6 tablespoons room temperature margerine
1 teaspoon cinnamon
½ teaspoon salt

Maple Pecan Topping

While sweet potato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed.


Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish. Set aside.
In a 4 QT pot of boiling water, boil the sweet potato for 20 minutes until fork soft.
When the sweet potato is finished boiling, drain and mash. Add the rest of the ingredients and using the potato masher, mix all the ingredients together until they are incorporated, about 2 minutes of mashing.
Spoon sweet potato mix into the casserole dish and top with the Maple Pecan topping.
Bake for 30 minutes (check that nuts don’t burn – if they are browning too quickly cover with foil) then remove from oven. Allow to cool for 10 minutes and then serve.

We hope everyone has a wonderful Thanksgiving! Watch those extra calories! #badgerstrong

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