I only have sweet potatoes at Thanksgiving, and usually laden with butter, brown sugar, marshmallows and pecans. Not so good for me, eh? I love the taste of sweet potatoes and while I had heard “they are good for you”, I never really knew why until I started researching for this post.
My friend Wikipedia says that “besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6.”
Who knew? So couple the fact that sweet potatoes have all these wonderful nutrients and vitamins with the fact that they taste good, and I will be eating sweet potatoes much more often, oh yes I will.
And since I am still here, I thought I would share with you a “Light Sweet Potato Casserole” recipe.
Light Sweet Potato Casserole (Taste of Home website)
8 Servings Prep: 45 min. Bake: 25 min.
- 3 pounds sweet potatoes, peeled and cut into chunks
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
- 1/4 teaspoon ground cinnamon
- Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain.
- In a large bowl, beat the sweet potatoes, milk, egg substitute, brown sugar, salt and vanilla until smooth. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with cinnamon. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Yield: 8 servings.
PS- Be on the lookout for a Taste of Home giveaway later today!
Taste of the Sisterhood is sponsored by Attune Foods!