Sweet Potato Pecan Bake
Wonderful served with poultry or ham.
3 1/2 pounds sweet potatoes (about 5 medium), trimmed, peeled and cut into 1-inch chunks
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon, divided
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon kosher salt
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans
Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with olive oil.
Steam sweet potatoes until tender, about 20 to 25 minutes. Move the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.
Per Serving: 243 Calories; 4g Fat (15.8% calories from fat); 1g Saturated Fat; 4g Protein; 49g Carbohydrate; 5g Dietary Fiber; 27mg Cholesterol; 146mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.
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