Weight Watchers Sweet Potato Souffle
Sweet potato souffle with a sweet and crunchy pecan topping.
Servings: 12 people
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 9x13 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
3 WW points per serving with sugar replacements
8 WW points per serving with real granulated and brown sugar
Nutrition
Serving: 83g | Calories: 104kcal | Carbohydrates: 23g | Protein: 2.5g | Fat: 4.6g | Saturated Fat: 0.9g | Cholesterol: 31mg | Sodium: 83mg | Potassium: 178mg | Sugar: 2.3g | Calcium: 34mg | Iron: 0.6mg