Last updated on December 3rd, 2019
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:
Ingredients:
- For the sweet potato casserole:
- 4 lbs sweet potatoes, peeled and cut into chunks
- 2 eggs
- 1 stick butter
- 1/2 cup heavy whipping cream
- 3/4 – 1 cup sweetener of choice, to taste (we used 3/4 cup Lakanto Classic)
- 1 scoop Vanilla Bean Envy Collagen + MCT Oil Powder or substitute 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/4 tsp pink Himalayan salt
- SweetLeaf Vanilla Sweet Drops to taste (optional, add if you want more sweetness)
- For the pecan crumble topping:
- 1.5 sticks of cold butter (very important, see notes)
- 1.5 cups brown sugar Swerve
- 1/2 cup sweetener of choice (We used Lakanto Classic, see notes)
- 1 cup almond flour
- 1 tsp cinnamon
- 1/4 tsp pink Himalayan salt
- 16 ounces pecan halves or pieces
Recipe Notes:
We modified this recipe from it’s 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 Lakanto Classic 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. We also added a few drops of Sweet Leaf Stevia Vanilla drops to deliver more flavor and sweetness. 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.
Vanilla: We used Vanilla Bean Envy Collagen + MCT Oil Powder in place of vanilla extract in this recipe, because it adds such a lovely vanilla flavor, as well as some delicious collagen and nutrients to the dish. If you don’t have any, you can substitute 2 tsp of vanilla extract.
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Tools:
- Lodge Cast Iron Skillet
- Chef’s Knife
- Chopping Block
- Potato Peeler
- Stock Pot
- Rubber Spatula
- Measuring Cups & Measuring Spoons
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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, collagen powder or vanilla extract, cinnamon and salt!) Give it a taste to make sure it’s sweet enough to your liking. If you want it sweeter, add in some SweetLeaf Stevia drops. (We used a vanilla flavor).
Now, in a separate bowl, prepare your pecan crumble topping. Combine your cinnamon, salt, brown sugar Swerve, Lakanto, 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.
Enjoy!
Please let us know if you guys give this recipe a try, and be sure to share with us on Instagram @afullliving so we can share your creations! Are you keeping it low carb and low sugar this holiday season? We have tons of recipes for that! If not, we’re not judging! Happy Thanksgiving!
Until next time,
Briana & Chamere
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!
- 4 lbs sweet potatoes
- 2 whole large eggs
- 1 stick butter
- 1/2 cup heavy whipping cream
- 1 scoop Bean Envy Vanilla Collagen + MCT Oil (could sub 2 tsp vanilla extract or imitation vanilla)
- 2 tsp ground cinnamon
- 3/4 cup sweetener of choice, to taste (we used 3/4 cup Lakanto classic)
- 1/4 tsp Himalayan pink salt
- SweetLeaf stevia vanilla drops, to taste (optional – add if you want more sweetness)
- 1 cup almond flour
- 1.5 sticks cold butter (very important that it's cold – see notes)
- 1.5 cups brown sugar Swerve
- 1/2 cup sweetener of choice (we used Lakanto classic)
- 1 tsp cinnamon
- 1/4 tsp Himalayan pink salt
- 16 ounces pecan pieces or halves
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, collagen powder or vanilla extract, cinnamon and salt!) Give it a taste to make sure it’s sweet enough to your liking. If you want it sweeter, add in some SweetLeaf Stevia drops. (We used a vanilla flavor).
Now, in a separate bowl, prepare your pecan crumble topping. Combine your cinnamon, salt, brown sugar Swerve, Lakanto, 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.
We modified this recipe from it’s 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 Lakanto Classic 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. We also added a few drops of Sweet Leaf Stevia Vanilla drops to deliver more flavor and sweetness. 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.
Vanilla: We used Vanilla Bean Envy Collagen + MCT Oil Powder in place of vanilla extract in this recipe, because it adds such a lovely vanilla flavor, as well as some delicious collagen and nutrients to the dish. If you don’t have any, you can substitute 2 tsp of vanilla extract.
Macros: This isn’t our typical low carb or keto friendly dish, but the macros have been significantly improved by removing the flour and sugar. Makes 20 servings, 168 calories per serving, 17 net carbs, 17 grams of fat, 4 grams of protein. These macros are provided as a courtesy and we cannot guarantee their accuracy. We calculate them using MyFitnessPal.
