Fiber Rich Sweet-Potato Casserole

This side dish is sure to make your meal more memorable, while allowing you to stick to your commitment to eat better. What more could you ask for? We’ve updated the traditional sweet-potato casserole with this fiber-rich version. Our creation is spiked with citrus zest and fresh ginger. It’s so tasty, we’re sure it will become a family favorite.

Makes 6 servings

Tip: The potatoes can be baked two days in advance. When they’re cool, scrape the flesh from the skin and refrigerate in an airtight container.


Ingredients
4 medium sweet potatoes (about 3 1/2 pounds), scrubbed
1 tablespoon orange zest
2 teaspoons minced fresh ginger
Salt and freshly ground black pepper
1 tablespoon granular sugar substitute
2 large egg yolks
1/2 cup fat-free milk
Nonstick cooking spray
1/3 cup chopped pecans

Instructions
Preheat oven to 400°F. Line a baking sheet with foil. Pierce potatoes with a fork and place on sheet. Bake 75 minutes, until very tender. Remove from oven; cut in half lengthwise and let cool 10 minutes. Reduce oven temperature to 375°F.

From orange, grate 1 tablespoon zest. When potatoes are cool enough to handle, scoop flesh from skins into bowl of food processor. Add orange zest, ginger, and salt and pepper; process to combine. Taste; add sugar substitute as desired. Add yolks to mixture; process to combine. With motor running, pour milk through feed tube and process until blended.

Coat a 1 1/2–quart casserole with nonstick cooking spray. Spoon in potato mixture and spread to an even layer with a spatula. Sprinkle evenly with pecans. Bake 30 minutes, until casserole is hot and pecans are browned.

Nutritional information
156 calories
7 g total fat (1 g sat)
69 mg cholesterol
22 g carbohydrate
4 g protein
4 g fiber
41 mg sodium

Source: SouthBeachDiet.com

Filed Under Recipe of the Week, What's New 

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