Looking for a healthier version of a holiday favorite?
“This recipe is my favorite because no one even knows that it is a ‘healthy’ dish,” says Janelle M. Schnake, certified diabetes educator for KentuckyOne Health. “The Greek yogurt adds a bit of texture and flavor everyone loves.”
Try this recipe for a flavorful Sweet Potato Casserole that your family will be sure to enjoy!
3 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
1 cup vanilla Greek yogurt
1 teaspoon cinnamon
1 pinch (1/8 teaspoon) nutmeg
1 pinch (1/8 teaspoon) salt
1 tablespoon brown sugar
4 large egg whites OR 2 large whole eggs, lightly beaten
1/2 cup chopped pecans
Preheat oven to 350 degrees. Lightly grease or spray a 2.5-quart casserole dish.
Put the sweet potatoes in a medium sauce pan with enough water to cover them. Bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, 5 to 7 minutes. Drain.
Return the sweet potatoes to the pot and use a potato masher to mash them up (or transfer them to the bowl of a stand mixer and beat them lightly).
Add the yogurt, cinnamon, nutmeg, brown sugar and salt. Beat for 30 seconds. Add the eggs and beat them in.
Transfer the mixture to the lightly greased or sprayed casserole dish.
Bake for 30 minutes. Remove from the oven, but keep the temperature on 350; top evenly with the pecans and place back in the oven. Cook until they are lightly browned, about 10 to 15 minutes.
Servings: 6 | Each serving contains:
9 grams fat
36 grams carbohydrates
9 grams protein