Sweet Potato Casserole
With a scrumptious, crunchy nut topping, this casserole can be a side dish or even a sweet ending to a holiday meal. We reworked this traditional Southern recipe for the Rx for Recipes column, reducing calories by 42 percent and saturated fat by 60 percent.
2 1/2 pounds sweet potatoes (3 medium), peeled and cut into 2-inch chunks
2 large eggs
1 tablespoon canola oil
1 tablespoon honey
1/2 cup 1% milk
2 teaspoons freshly grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste
Topping:
1/2 cup whole-wheat flour
1/3 cup packed brown sugar
4 teaspoons frozen orange juice concentrate
1 tablespoon canola oil
1 tablespoon butter, melted
1/2 cup chopped pecans (1 3/4 ounces)
Place sweet potatoes in a large saucepan; cover with lightly salted water and bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.)
Preheat oven to 350掳F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.
To prepare topping: Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the sweet potato mixture.
Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.Sweet Potato Casserole Recipe?
Sweet Potato Pie
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Potato, My Sweet
1 pound 3 ounces sweet potatoes, peeled and cubed
1 1/4 cups plain yogurt
3/4 cup packed, dark brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
5 egg yolks
Salt
1 (9-inch) deep dish, frozen pie shell
1 cup chopped pecans, toasted
1 tablespoon maple syrup
Special equipment: steamer basket
Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
Preheat the oven to 350 degrees F.
Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.
Praline Sweet Potato Casserole- Diabetic
1 cup yams, cooked and mashed
6 Splenda packets
1 egg white
1/2 teaspoon vanilla extract
Topping:
2 tsp. packed brown sugar
2 Splenda packets
1 tbp. chopped pecans
1/2 tbp. all-purpose flour
1/2 tbp. whole wheat flour
1/2 tbp. unsweetened applesauce
Butter-flavored cooking spray
Nutritional Info
Fat: 1.8g
Carbohydrates: 19.5g
Calories:101.7
Protein: 2.5g
*Makes 3 servings*
1. Preheat the oven to 350脗掳F. Lightly grease (or spray with cooking spray) a baking dish.
2. Combine the sweet potatoes, Splenda, egg white, and vanilla in a blender and process until smooth. Spoon into the baking dish.
3. Stir together the brown sugar, Splenda, pecans, flours, and applesauce in a medium bowl. Lightly sprinkle over the sweet potato mixture. Spray the top with butter-flavored spray and bake until lightly browned, about 30 minutes.
Number of Servings: 3
Recipe submitted by SparkPeople user EAGLES17.
i buy 2 big cans yams. drain all juice except for 1/4 cup.
in big bowl add yams, juice, 1/4 cup brown sugar, 1 apple or pear sliced thin, 1/4 cup whopped walnuts, salt %26amp; pepper. add to baking dish
bake at 350 for half hour then top with marshmallows and bake until brown
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