My sister, Julie, makes our Sweet Potato Casserole for Thanksgiving every year. She typically has to make two, so we are sure to have enough and some for leftovers. This Lighter Sweet Potato recipe is very similar to a recipe I created for the Southern Living Christmas Cookbook when I worked as an Editor at Oxmoor House. I love the orange accents in this recipe. You can also substitute 2 tablespoons of Grand Marnier for 2 of the tablespoons of orange juice, which adds amazing flavors.
I reduced some of the fat and calories without sacrificing any flavor or texture to my updated version of Lighter Sweet Potato Casserole. What I also love about this recipe is that you can make it ahead of time, and it freezes beautifully. Remove it from the freezer the day before Thanksgiving and thaw it in the refrigerator. When thawed, bake according the directions below.
People often ask me are sweet potatoes really better for you then baked potatoes. Baked potatoes and sweet potatoes contain about the same amount of carbohydrates. Sweet potatoes have a leg up in that they have more fiber and are slightly lower on the glycemic index so blood glucose will rise slower when you eat sweet potatoes. Other than that, a medium-sized baked sweet potato has 102 calories, 24 grams of carbohydrates, 2 grams of protein, 4 grams of fiber and no fat or cholesterol. A baked potato has about 120 calories, 28 grams of carbohydrate, 3 grams of both fiber and protein, and is also free of fat and cholesterol. More importantly is how are the potatoes cooked, how big of a potato are you eating, and what are you putting on top of fit.
Happy Thanksgiving to all of you and thank you for your continued support! I’m thrilled to be back. Alison