Lighter Sweet Potato Souffle' |
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Prep Time: 50 Minutes Cook Time: 40 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a lightened-up version of a favorite, which I loved but wasn't exactly weight watcher friendly! I modified the recipe and served it for Christmas dinner... everyone loved it. I used the recipe builder at the WW site and it comes to 5 points/serving. You can save another point per serving if you use light butter in the praline topping, but it doesn't get nice and crunchy. Ingredients:
1 lb sweet potato, scrubbed |
2 tablespoons light butter, melted |
1/4 cup splenda granular |
1/8 cup splenda brown sugar blend |
1/4 teaspoon salt |
1/2 teaspoon vanilla |
1/2 teaspoon cinnamon |
1 egg |
1/4 cup 1% low-fat milk |
1/8 cup splenda brown sugar blend |
1/4 cup pecans, chopped |
1/4 cup flour |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 350.
2. Spray small baking dish (I use a 4-cup dish) with cooking spray.
3. Slice potatoes into approximately 1 - 1 1/2 inch slices.
4. Boil in water to cover until tender.
5. Drain and cool slightly; peel potatoes.
6. Add butter, Splenda, brown sugar Splenda, salt, vanilla, cinnamon, egg and milk.
7. Beat to combine.
8. Pour into baking dish.
9. Topping: mix brown sugar Splenda, pecans, flour and butter in small bowl until crumbly.
10. Sprinkle over potatoes.
11. Bake for 35 - 40 minutes until golden brown and slightly firm.
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