Sweet Potato Casserole Cups - Reduced Sugar

reduced sugar sweet potato in muffin cups

4.62 from 13 votes

Sweet Potato Casserole Cups - Reduced Sugar

Sweet potato casserole with all the flavor and less sugar makes a great make ahead diabetes friendly side dish. Bake in muffin cups for easy portion control.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Servings:

Calories: 196kcal

Author: Easyhealth Living

Ingredients

28 oz sweet potatoes approx 3-4 medium
2 Tablespoons butter melted
⅛ teaspoon salt
½ teaspoon baking powder
¼ cup brown sugar substitute
1 egg slightly beaten
1 teaspoon vanilla
1 teaspoon cinnamon
⅛ teaspoon nutmeg
Topping:
1 Tablespoon ground flaxseed
3 Tablespoons chopped pecans
2 Tablespoons unsweetened coconut
1 teaspoon vanilla
2 Tablespoons butter softened
1 Tablespoon brown sugar substitute

Instructions

Preheat oven to 350 degrees F.
Wash and lightly scrub sweet potatoes, then cut in half if potatoes are large.
Place potatoes in a medium size pot and cover with water. Bring to a boil then lower heat to simmer 25-30 minutes or until soft when pierced with a fork.
Drain sweet potatoes, cool, then peel and remove skin. Place in a large bowl and mash.
Add all remaining ingredients (except topping ingredients) and stir well.
Line a muffin tin with 9 muffin liners and spray with non-stick spray.
Divide batter evenly between liners (about ½ cup in each).
Combine topping ingredients and sprinkle evenly between muffin cups.
Bake for 20-25 minutes or until set and lightly browned. (May cover with foil if topping browns too quickly.)

Notes

Expert tips for making Sweet Potato Casserole Cups-Reduced Sugar

Try to use smaller size sweet potatoes if available. They will cook quicker. If using small sweet potatoes, you may need 3-4.
Use a fork or a potato masher to break up the sweet potatoes. You may also use a mixer if desired.
Use pecans or walnuts either will work in the topping recipe.

Nutrition