Best Sweet Potato Casserole Weight Watchers Recipe 45 Recipes

The Best Sweet Potato Casserole image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

Steps:

For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Sweet Potato Casserole (Weight Watchers) Recipe - (4/5) image

Provided by marck

Number Of Ingredients 10

2 apples, peeled, cored, and thinly sliced
1 lb sweet potatoes, peeled and thinly sliced
3/4 tsp finely chopped crystallized ginger
1/2 tsp salt
1/4 C thawed apple juice concentrate
2 Tbsp packed dark brown sugar
2 tsp fresh lemon juice
1/4 tsp cinnamon
1/8 tsp ground cloves
2 tsp margarine, diced

Steps:

1. Preheat oven to 375˚F; spray an 8" square baking dish with nonstick cooking spray. Arrange half of the apples in the baking dish; top with half of the sweet potatoes, then sprinkle with half the ginger and half the salt. Repeat the layers. 2. In a small bowl, combine the juice concentrate, brown sugar, lemon juice, cinnamon, cloves and 1/4 cup water. Pour over the potatoes. Cover with foil and bake 45 minutes; dot with the margarine. Bake, uncovered, until tender, bubbling and lightly browned, about 15 minutes longer.