Orange-ginger Sweet Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 105 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This recipe is a healthy twist on a sweet potato casserole. It's originally a South Beach recipe that I've modified. Ingredients:
4 sweet potatoes |
1 orange |
2 tsp. minced fresh ginger |
salt and pepper, to taste |
1 t. granulated sugar substitute |
2 large egg yolks |
1/2 c. fat-free milk |
non-stick cooking spray |
1/3 cup chopped pecans or walnuts (whatever you prefer) |
**optional**brown sugar to sprinkle on top |
Directions:
1. Preheat oven to 400.
2. Line cookie sheet with tin foil. Pierce potatoes with fork and place them on sheet.
3. Bake 75 min...until potatoes are very tender.
4. Remove from oven, cut in half lengthwise, and let cool 10 minutes.
5. Reduce oven temp to 375.
6. From orange, grate 1 T. zest.
7. When potatoes cool, scoop flesh from skins into bowl of food processor; add zest, ginger, salt and pepper.
8. Process to combine. Taste. Add sugar substitute as desired.
9. Add yolks to mixture. Process to combine.
10. With motor running, pour milk through feed tube and process until blended.
11. Coat 1 1/2 qt casserole dish with non-stick cooking spray. Spoon in potato mixture and spread to an even layer with a spatula.
12. Sprinkle evenly with nuts. **Sprinkle optional brown sugar on top of this...if you want**
13. Bake 30 minutes at 375, until casserole is hot and nuts are browned.
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