Low-Calorie Sweet Potato Casserole

Low Calorie Sweet Potato Casserole
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Ratings (6)
  • Total: 90 mins
  • Prep: 10 mins
  • Cook: 80 mins
  • Yield: 8 Portions (8 Servings)
Nutritional Guidelines (per serving)
208 Calories
8g Fat
31g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This low-calorie sweet potato casserole recipe is a lightened version of the Thanksgiving classic. Traditional sweet potato casserole has healthy sweet potatoes but is made less healthy with lots of added sugar and butter. This recipe is missing the fat and calories of the original, but it certainly is not missing the marshmallows, nuts, and flavor.

A bit of brown sugar plus seasonings of cinnamon, nutmeg, and vanilla extract help to make this dish sweet without being too sweet. And just so you don't miss out on the marshmallows that are a favorite of most, a few marshmallows are included in the topping. 

You might be surprised to find that cornflakes are one of the star ingredients that help to make a light and crunchy sweet topping for this sweet potato casserole. The top is simply alternated between marshmallows and cornflakes, both which toast lightly while baking and make for a crunchy sweet topping. 


  • 1 1/2 pounds sweet potatoes
  • 1/4 cup non-fat milk
  • 3 tbsp. brown sugar, divided
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1 cup cornflake, crushed
  • 1/2 cup sliced almonds
  • 2 tbsp. butter, melted
  • 1/2 cup miniature marshmallows

Steps to Make It

Preheat the oven to 375 F. To prepare the sweet potatoes, scrub them well. Then, pierce the potatoes with a fork, and place them on a large cookie sheet without touching one another. Bake them for about an hour, or until they become tender and a knife is easily inserted into the potatoes. Remove from the oven, and set them aside to cool until you are able to handle them.

Once the potatoes are cool, peel the skins off of the potatoes and discard them. Place the sweet potatoes in a large mixing bowl. Add the milk, 2 tablespoons of brown sugar, the salt, vanilla, cinnamon, and nutmeg. Use a fork or a knife to break the sweet potatoes up just a bit. Then, using a hand mixer, whip the potato mixture until it is smooth. If the mixture becomes too thick to whip, add a little more milk to the mixture. 

Next, melt the butter in a small microwave-safe bowl for about 15 seconds. Add a little more time to the microwave if the butter is not completely melted. Then, add the cornflakes and almonds to the butter mixture, and toss them together.

Spoon the potato mixture into a casserole dish that has been coated with non-stick cooking spray. Use a large spoon to spread the mixture evenly in the dish. Top with alternate rows of the cornflake mixture and marshmallows. Bake an additional 20 minutes, until marshmallows are lightly toasted.