YIELD Makes 10 servings
These delicate puffs of sweet potato have added appeal with the tangy flavor of orange and the crunchy texture of pecans. They are excellent accompanied with low-sodium ham and steamed green beans.
|2||pounds sweet potatoes|
|1/3||cup orange juice|
|1||tablespoon grated orange peel|
|1/2||teaspoon ground nutmeg|
|1/4||cup chopped pecans|
- Peel and cut sweet potatoes into 1-inch pieces. Place potatoes in medium saucepan, add enough water to cover. Bring to a boil over medium-high heat. Cook 10 to 15 minutes or until tender. Drain potatoes; place in large bowl. Mash until smooth. Add orange juice, egg, orange peel and nutmeg; mix well.
- Preheat oven to 375°F. Spray baking sheet with nonstick cooking spray. Spoon potato mixture in 10 mounds onto prepared baking sheet. Sprinkle pecans over tops of mounds.
- Bake 30 minutes or until centers are hot. Garnish, if desired.
|Serving Size:||1 puff|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||21 %|