Lemon Sweet Potato Casserole

  • Yield: 10 to 12 servings

Use a food processor for a quick method to shred sweet potatoes.


6cups shredded peeled sweet potatoes (yams) (3 medium)
2tablespoons butter, melted
1/2cup sugar
1cup skim milk
2-- eggs
1/2teaspoon ground cinnamon
1-- (4-serving) box instant lemon pudding and pie filling


  1. Preheat oven to 325F.
  2. Combine all ingredients in 2-quart oblong casserole dish.
  3. Cover tightly with foil, bake 1 hour. Remove foil, continue cooking 20 to 30 minutes, until top is golden brown.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 157
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 41mg
  • Sodium 180mg
  • Carbohydrate 31g
  • Fiber 2g
  • Protein 3g