Sweet Potatoes Are Still Sweet Without All The Sugar

sweet potato recipeThe sweet potato will grace

Thanksgiving tables this week and is often a staple in fall, holiday celebrations. It has been a part of history for thousands of years and goes by many different names around the world such as yam, yuca and kumara. Surprisingly, is actually is not closely related to an actual potato but is instead closer to some varieties of garden flowers, such as Morning Glories.

This starchy, root vegetable can be used in many different ways in cooking and we cooked up this way that will be sure to make your guests happy. We reduced the amount of sugar in this dish and substituted it for sweet stevia that’s a zero-calorie ingredient that can help keep waistlines from expanding this season.
Check out our recipe below to make this unique, sweet dish for your fall celebrations.

  • 3 cups cooked and mashed sweet potatoes
  • 10 packets of stevia
  • 3 tablespoons melted for topping
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • 1 cup milk (2%)


  • 4 egg whites (room temperature)
  • 1teaspoon vanilla
  • ½ teaspoon cream of tartar
  • ¼ cup sugar
  • 3 packets of stevia


  1. Preheat oven to 325°
  2. Combine sweet potatoes, sugar, stevia, spices, eggs and vanilla. Beat with an electric mixer until smooth.
  3. Add milk, mix well. Pour into greased casserole dish (1½ quarts).
  4. For topping, whip egg whites on high for 2 minutes using wire whisk. Then combine sugar, stevia, and cream of tartar. Whisk mixture till you form stiff peaks. Gently stir in vanilla. Carefully place mixture on top of casserole.
  5. Bake at 325°F for 30-45 minutes or until egg white mixture is golden brown.

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