This No Sugar Added Sweet Potato Casserole is still one of the best sweet potato casseroles you’ve had, with just a fraction of the calories and sugar. There’s still lots of sugar in sweet potatoes, but we use Brown Sugar Swerve to minimize the blood sugar impact. Complete with a pecan crumble topping, we feel pretty confident that you’ll love this spin on the classic!
Here’s What You Need Low Sugar Sweet Potato Casserole:
For the sweet potato casserole:
- Sweet potatoes, peeled and cut into chunks
- Unsalted butter
- Heavy whipping cream
- Granular Sweetener of choice, to taste (Swerve Granular)
- Vanilla extract
- Kosher salt
For the pecan crumble topping:
- Cold unsalted butter – For the topping, this will be crucial to get that nice praline crumble like topping. Warm or melted butter will not work to achieve the right texture.
- Brown sugar Swerve
- Granular sweetener of choice (Swerve Granular)
- Almond flour
- Kosher salt
- Pecan halves or pieces
We modified this recipe from its original super high sugar version. This version has 168 calories per serving, vs a whopping 500 calories in the original version! This version also has 17 net carbs per serving, while the original version has 48 net carbs. We realize this is still a higher carb dish, but for the holidays, we are all about making better choices while still enjoying the things we love.
Sweet potato casserole has long been one of our favorite holiday sides, so we decided we can’t part with it. We’d rather make a significantly healthier version, even if it’s still pretty high in carbs. For us, low carb is a lifestyle, so this fits to eat this way every once in a while! Another tidbit, this recipe also happens to be gluten free, so rejoice, celiac friends!
Sweeteners: We advise sweetening this to taste! We often use a blend of sweeteners for really great tasting sugar free alternatives, and this recipe was no exception. We also think you should use mostly Brown Sugar Swerve for this recipe, as it will mimic that traditional flavor of brown sugar. We do use some Swerve Granular in this recipe as well. Feel free to use whatever sweeteners you like, but for the crumble topping, we definitely suggest using mostly Brown Sugar Swerve since it has such a nice molasses like flavor.
We add amounts in the recipe to use as a guide, but if you want it to taste more sweet, feel free to add more sweetener. We also recently converted this recipe from a high sugar version, and we did need to use more sweetener than we did regular sugar. Sugar substitutes are often less sweet than actual sugar, so adjust to taste.
Butter: We used salted butter, as we really love the added flavor it brings. You could easily use unsalted butter to control the salt levels even more. It’s up to you. For this recipe, it’s really important that the butter is cold when you make the pecan crumble topping. If the butter is heated up it will simply melt your sweeteners and you won’t get the texture for the crumble that you’re looking for.
- Lodge Cast Iron Skillet
- Chef’s Knife
- Chopping Block
- Potato Peeler
- Stock Pot
- Rubber Spatula
- Measuring Cups & Measuring Spoons
Here’s Some More Recipes You Will Love:
- Healthy Apple Crumble Bars with Pecans
- Low Carb Keto Green Bean Casserole
- Harvest Salad with Cranberry Lemon Vinaigrette
Let’s Make It!
Preheat your oven to 350°F. Cook your sweet potatoes in a pot of boiling water until they are soft enough to stick a fork thru. Drain water, and add to a large bowl to mash. Add in all of your ingredients for the sweet potato mash (eggs, heavy cream, butter, sweetener, vanilla extract, cinnamon and salt!) Give it a taste to make sure it’s sweet enough to your liking, and adjust to taste. Spread into a skillet or casserole dish.
Now, in a separate bowl, prepare your pecan crumble topping. Combine your cinnamon, salt, sweeteners, salt and almond flour. Add your cold butter (seriously, it needs to be cold to achieve the right texture) and simply mash it all together with your hands until it’s all incorporated. Then, fold in your pecans.
Add your sweet potato mash to your cast iron skillet, then simple cover with the pecan crumble topping. Just bake it for 35-45 minutes, until golden brown on top.
That’s it! Allow at least 20 minutes for the casserole to cool (and for the crumble to harden) before eating.
No Sugar Added Sweet Potato Casserole
For the Filling:
- 4 lbs sweet potatoes, peeled and cut into chunks
- 2 whole large eggs
- 1 stick unsalted butter
- 1/2 cup heavy whipping cream
- 2 tsp ground cinnamon
- 3/4 cup sweetener of choice (or to taste)
- 1/4 tsp kosher salt
- 2 tsp vanilla extract
- Preheat your oven to 350 F. Cook your sweet potatoes in a pot of boiling water until they are soft enough to stick a fork thru. Drain water, and add to a large bowl to mash.
- Add in all of your ingredients for the sweet potato mash (eggs, heavy cream, butter, sweetener, vanilla extract, cinnamon and salt!) Adjust taste accordingly.
- In a separate bowl, prepare your pecan crumble topping. Combine your cinnamon, salt, sweeteners and almond flour. Add your cold butter (it needs to be cold to achieve the right texture) and mash it all together with your hands or a dough blender until incorporated. Fold in your pecans.
- Add your sweet potato mash to your skillet or casserole dish, and cover with pecan crumble topping. Bake it for 35-45 minutes, until golden brown on top.
- That’s it! Allow at least 20 minutes for the casserole to cool (and for the crumble to harden) before eating.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.