You can avoid traditional sweet potato recipes that are closer to dessert than to a side dish. This wonderful recipe will remind you of when you were young, but keep your blood sugars in check.Ingredients
8 medium sweet potatoes, peeled and cubed
1/3 cup orange juice
1/4 cup half & half
1 egg white
3 TBS coconut oil
2 TBS Splenda brown sugar
1 1/4 tsp vanilla extract
3/4 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp salt
1/4 cup chopped pecans
zest of 1 orange
Boil the potatoes in salted water until tender.
Preheat the oven to 350 degrees F.
Grease a medium sized casserole dish and set aside.
When potatoes are done, strain them and pour into a large bowl.
Add the orange juice and half & half and whip with a hand mixer.
Add the egg white, coconut oil and sugar, and beat until well mixed.
Add the vanilla, salt, cinnamon and nutmeg and blend.
Pour into prepared casserole dish and top with pecans and orange zest.
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 15 minutes.
Remove from oven and serve.
Makes approximately 18 servings of 1/2 cup.
- Calories 95
- Total Fat 4g
- Saturated Fat 0g
- Sodium 55mg
- Carbohydrates 14g
- Dietary Fiber 2g
- Protein 1g