Recipe of the Week 11/16: Lighter Sweet Potato Casserole

Yields 8 Servings

Ingredients:

Cooking spray 

3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks 

1/3 cup honey 

1 large egg 

1 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

1/8 teaspoon ground ginger 

Kosher salt 

1 tablespoon packed dark brown sugar 

1/3 cup finely chopped pecans 

Instructions 

Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish. 

Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes. 

Adapted from: https://www.foodnetwork.com/healthyeats/recipes/2011/11/lighter-sweet-potato-casserole-recipe 

Nutritional Facts: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g 

www.pinterest.com/novaphysicianwellness 

Found by: Ashley DeGeare NDTR, CHC

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