This Weight Watchers-style sweet potato souffle is only 3 points per serving. This is the perfect side dish to serve at your upcoming holiday gatherings! It’s incredibly comforting and easy to make.
The sweet potato filling is perfectly silky; the butter substitute and milk make it nice and rich. The topping is arguably the best part, though, since it is sweet and crunchy. It is a brown sugar streusel topping with pecan pieces. The nuts become nice and toasty, and it has hints of cinnamon, which pair well with sweet potatoes. This is a nice and hearty side dish that you can enjoy with a variety of main dishes!
When experimenting with lightened-up versions of sweet potato souffle, I realized that the best way to go about it would be to use lighter substitutes, such as butter substitutes, almond milk, and sugar replacements. However, if you would rather use real butter, a different type of milk, or even real sugar in this, feel free! The recipe will turn out just the same, and you can use the Weight Watchers recipe builder to adjust it in the app, providing you with the new points amount.
This is a great recipe base that you can use to customize and make your own. If you are looking for other side dishes, you can check out my side dish recipe collection here.
Why You Should Try This Recipe
- It is perfect for the holidays. Sweet potato souffle is a classic dish for holidays like Thanksgiving and Christmas! It is such a great comfort food.
- It pairs with many entrees. This sweet and savory side pairs wonderfully with meats like roasted ham, turkey, pork cutlets, chicken, and things like casseroles and mac and cheese.
- It takes just about an hour to make. Boiling the potatoes is quick, and the baking time for this dish is only about 30 minutes!
Recipe Overview
- Serving Size: 83g
- Number of Servings: 12
- Time to Cook: 30-40 minutes
- WW Points Per Recipe: 3 WW points per serving, 31 points for the entire recipe (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Sweet Potato Souffle
Filling Ingredients
- 4 med-large Sweet potatoes
- ¼ cup Preferred granulated sugar replacement (use a 1:1 replacement)
- 3 tbsp Preferred brown sugar replacement (use a 1:1 replacement)
- 2 Eggs
- ⅓ cup Plain, unsweetened almond milk
- 3 tbsp Light butter substitute
- To taste, table or kosher salt
Topping Ingredients
- ¾ cup Preferred brown sugar replacement (use a 1:1 replacement)
- ½ cup All-purpose flour
- ¾ tsp Ground cinnamon
- To taste, Table or kosher salt
- ¼ cup Chopped pecans
- 3 tbsp Light butter substitute
Instructions for making Weight Watchers Sweet Potato Souffle
- Peel and chop the sweet potatoes. Bring a large pot of water to a boil and boil the sweet potato chunks for 7-10 minutes or until they are fork-tender.
- Drain the sweet potatoes and return them to the large pot. Mash them until smooth. Add the sweeteners, milk, and 3 tbsp of the butter substitute. Season the sweet potato mixture with salt to taste before mixing in the eggs until evenly incorporated.
3. In a small bowl, combine all of the topping ingredients and mix with your hands until it forms a crumbly mixture.
4. Transfer the mashed sweet potato mixture into a greased 9×13 casserole dish. Evenly sprinkle the streusel topping over the top.
5. Bake the sweet potato souffle in a 350°F oven for 30-40 minutes or until it’s thoroughly hot and the topping is golden brown.
Variations and Substitutions
- Sweet Potato Souffle with Marshmallows: If you would rather use a marshmallow topping, you can try to find sugar-free or low-sugar marshmallows at the store or online, which will help to keep the Weight Watchers points low. With this method, I would cover and bake the sweet potato filling to cook the eggs, then sprinkle on the marshmallows and broil.
- Sweet Potato Souffle with Raisins: Mix raisins into the sweet potato mixture, which will give it more texture contrast and pair with the topping.
- Milk Type: I used unsweetened almond milk since it is so low in points, but you can use any type of milk you prefer. Fat-free milk is also low-point, but anything will work.
- Sugar vs. Sweetener: If you would like to use regular granulated and brown sugar, you can use the same amounts, and it will still turn out right. This will increase the Weight Watchers points by quite a lot, but you can always divide the sweet potato souffle into 15 servings instead.
Tips and Tricks for Making Weight Watchers Sweet Potato Souffle
- Try to make the sweet potato mixture as smooth as possible. I made mine pretty smooth just by using a potato masher, but you can also try whipping the mixture in a stand mixer or food processor (you might have to add more milk for this).
- Be careful not to overbake it, as the nuts will burn. If you feel that the sweet potato filling isn’t hot enough but the topping is ready, you can always cover the dish with foil and continue baking until ready.
- You can also bake the sweet potatoes (before mashing) instead of boiling them if you prefer.
- For a smaller yield, cut the recipe in half and use an 8-inch square pan. This will give you about 6-8 servings.
Related Recipes
Sweet Potato Black Bean Enchilada Casserole
Weight Watchers Friendly Bourbon Infused Sweet Potato Casserole
Weight Watchers Sweet Potato Souffle
Ingredients
Filling Ingredients
- 4 med-large sweet potatoes
- ¼ cup Preferred granulated sugar replacement, use a 1:1 replacement
- 3 tbsp Preferred brown sugar replacement, use a 1:1 replacement
- 2 Eggs
- ⅓ cup Plain, unsweetened almond milk, use 1/2 cup if you want it creamier
- 3 tbsp Light butter substitute
- To taste, table or kosher salt
Topping Ingredients
- ¾ cup Preferred brown sugar replacement, use a 1:1 replacement
- ½ cup All-purpose flour
- ¾ tsp Ground cinnamon
- To taste Table or kosher salt
- ¼ cup Chopped pecans
- 3 tbsp Light butter substitute
Instructions
- Peel and chop the sweet potatoes. Bring a large pot of water to a boil and boil the sweet potato chunks for 7-10 minutes or until they are fork-tender.
- Drain the sweet potatoes and return them to the large pot. Mash them until smooth. Add the sweeteners, milk, and 3 tbsp of the butter substitute. Season the sweet potato mixture with salt to taste before mixing in the eggs until evenly incorporated.
- In a small bowl, combine all of the topping ingredients and mix with your hands until it forms a crumbly mixture.
- Transfer the mashed sweet potato mixture into a greased 9×13 casserole dish. Evenly sprinkle the streusel topping over the top.
- Bake the sweet potato souffle in a 350°F oven for 30-40 minutes or until it's thoroughly hot and the topping is golden brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
