Individual Sweet Potato Casseroles
|Peeled cubed sweet potato||4 Cup (64 tbs)|
|Unsweetened apple juice||1⁄4 Cup (4 tbs)|
|Brown sugar||1 1⁄2 Tablespoon|
|Nonfat buttermilk||2 Tablespoon|
|Nonfat sour cream alternative||2 Tablespoon|
|Grated orange rind||1 Teaspoon|
|Orange extract||1⁄4 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground coriander||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Vegetable cooking spray||1|
|Crushed gingersnap cookie||1 Teaspoon|
|Chopped pecans||1 Teaspoon|
Cook sweet potato in a large saucepan in boiling water to cover 15 minutes or until tender.
Position knife blade in food processor bowl; add potato.
Process until smooth; transfer to a large bowl.
Add apple juice and next 8 ingredients, stirring to combine.
Let cool to room temperature.
Beat egg whites at high speed of an electric mixer until stiff peaks form; gently fold egg whites into potato mixture.
Spoon mixture evenly into 4 (3/4-cup) ramekins coated with cooking spray.
Sprinkle evenly with crushed cookie and chopped pecans.
Place ramekins in a 9-inch square pan; pour hot water into pan to depth of 1 inch.
Bake at 325° for 30 minutes.