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Individual Sweet Potato Casseroles

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Ingredients
  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
  Egg whites 2
  Vegetable cooking spray 1
  Crushed gingersnap cookie 1 Teaspoon
  Chopped pecans 1 Teaspoon
Directions

Cook sweet potato in a large saucepan in boiling water to cover 15 minutes or until tender.
Drain.
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.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Ingredient: 
Sweet Potato

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