Spirited Sweet Potato Casserole
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Spirited Sweet Potato Casserole
Yield: Makes 8 servings
Sweet potatoes were introduced to the South by Africans and have become synonymous with "Southern cooking." High in vitamins C and A, sweet potatoes are available year-round.
Ingredients:
2-1/2
pounds sweet potatoes
2
tablespoons margarine
1/3
cup low-fat (1%) or fat-free (skim) milk
1/4
cup packed brown sugar
2
tablespoons bourbon or apple juice
1
teaspoon ground cinnamon
1
teaspoon vanilla
2
egg whites
1/2
teaspoon salt
1/3
cup chopped pecans
3
whole pecans (optional)
Preparation:
1.
Preheat oven to 375°F. Bake potatoes 50 to 60 minutes or until very tender. Cool 10 minutes; leave oven on. Scoop pulp from warm potatoes into large bowl; discard potato skins. Add margarine to bowl; mash until potatoes are fairly smooth and margarine has melted. Stir in milk, brown sugar, bourbon, cinnamon and vanilla; mix well.
2.
Beat egg whites with electric mixer at high speed until soft peaks form. Add salt; beat until stiff peaks form. Gently fold egg whites into sweet potato mixture.
3.
Spray 1-1/2-quart soufflé dish with nonstick cooking spray. Spoon sweet potato mixture into dish; sprinkle chopped pecans around edge of dish. Place 3 whole pecans in decorative pattern in center of casserole, if desired.
4.
Bake 30 to 35 minutes or until soufflé is puffed and pecans are toasted. Serve immediately.
Nutritional Information:
| Serving Size: 1/8 of total recipe | |
| Sodium | 202 mg |
| Protein | 3 g |
| Fiber | <1 g |
| Carbohydrate | 35 g |
| Cholesterol | <1 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 21 % |
| Calories | 203 |
Dietary Exchange:
| Fat | 1 |
| Starch | 2 |
This recipe appears in:
Southern