Low-Carb Sweet Potato Casserole

By roxanne bohnnow

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

Directions
  1. Boil the potatoes in salted water until tender.

  2. Preheat the oven to 350 degrees F.

  3. Grease a medium sized casserole dish and set aside.

  4. When potatoes are done, strain them and pour into a large bowl.

  5. Add the orange juice and half & half and whip with a hand mixer.

  6. Add the egg white, coconut oil and sugar, and beat until well mixed.

  7. Add the vanilla, salt, cinnamon and nutmeg and blend.

  8. Pour into prepared casserole dish and top with pecans and orange zest.


Nutritional Facts

Servings
18
Calories 95
Total Fat 4g
Saturated Fat 0g
Sodium 55mg
Carbohydrates 14g
Dietary Fiber 2g
Protein 1g

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