Qualifying this to say it looks good. I have not tried it yet.
From Prevention's December '06 issue:
Mini Sweet Potato Casseroles
Even without marshmallow topping, this dish is sweet and flavorful. The trick: a splash of orange juice, which also delivers a dose of vitamin C.
1 1/2 lb sweet potatoes, peeled and cut into 1/2" cubes
1/3 c orange juice
3 1/2 Tbsp light butter, melted
2 Tbsp fat-free half-and-half
1/2 tsp pumpkin pie spice
1/8 tsp salt
1/8 tsp black pepper
2 Tbsp finely chopped walnuts
1. Preheat oven to 400° F.
2. Place sweet potatoes in medium pot and fill with enough cool water to cover potatoes. Bring to a boil. Cover and cook until very tender, about 10 minutes. Drain potatoes and place in medium mixing bowl. Add orange juice, butter, half-and-half, and pumpkin pie spice. With electric hand mixer, beat mixture until smooth. Add salt and pepper.
3. Divide mixture among 6 4-ounce ramekins and sprinkle 1 teaspoon of the walnuts over top of each. Bake 10 to 12 minutes or until walnuts are lightly toasted and tops of potatoes are lightly browned.
Makes 6 Servings
Per Serving: 120 cal, 2 g pro, 17 g carb, 6 g fat, 2.5 g sat fat, 10 mg chol, 2 g fiber, 280 mg sodium
Prep Time: 10 minutes
Cooking Time: 22 minutes
Note: Walnuts, sprinkled over these fluffy casseroles, are a rare vegetarian source of heart-healthy omega-3 fats.
From Prevention's December '06 issue:
Mini Sweet Potato Casseroles
Even without marshmallow topping, this dish is sweet and flavorful. The trick: a splash of orange juice, which also delivers a dose of vitamin C.
1 1/2 lb sweet potatoes, peeled and cut into 1/2" cubes
1/3 c orange juice
3 1/2 Tbsp light butter, melted
2 Tbsp fat-free half-and-half
1/2 tsp pumpkin pie spice
1/8 tsp salt
1/8 tsp black pepper
2 Tbsp finely chopped walnuts
1. Preheat oven to 400° F.
2. Place sweet potatoes in medium pot and fill with enough cool water to cover potatoes. Bring to a boil. Cover and cook until very tender, about 10 minutes. Drain potatoes and place in medium mixing bowl. Add orange juice, butter, half-and-half, and pumpkin pie spice. With electric hand mixer, beat mixture until smooth. Add salt and pepper.
3. Divide mixture among 6 4-ounce ramekins and sprinkle 1 teaspoon of the walnuts over top of each. Bake 10 to 12 minutes or until walnuts are lightly toasted and tops of potatoes are lightly browned.
Makes 6 Servings
Per Serving: 120 cal, 2 g pro, 17 g carb, 6 g fat, 2.5 g sat fat, 10 mg chol, 2 g fiber, 280 mg sodium
Prep Time: 10 minutes
Cooking Time: 22 minutes
Note: Walnuts, sprinkled over these fluffy casseroles, are a rare vegetarian source of heart-healthy omega-3 fats.