Fiber Rich Sweet Potato Casserole

SouthBeachDiet.com comments:

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 orange
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
1. 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.
2. 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.
3. 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

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