Recipe: Holiday Redux: Skinny Sweet Potato Casserole

Garnish your sweet potato casserole or other Thanksgiving dishes with pomegranate seeds for a pop of color, a dose of antioxidants and a juicy crunch.

INGREDIENTS:

Yield: 12 servings (1/2 cup per serving)

Ingredients:

·         6 medium sweet potatoes, peeled, cubed

·         ½ cup of almond milk

·         3 egg whites

·         ½ Tablespoon of cinnamon

·         ¼ cup of pure maple syrup

·         1 pomegranate, seeded

·         Optional: chopped walnuts (or nut of your choice)

DIRECTIONS:

Directions:

Pre-heat oven to 350 ºF. Line a baking sheet with aluminum foil. Spread out the sweet potatoes on the baking sheet and bake for 45 minutes. Place baked sweet potatoes, almond milk, egg whites, cinnamon, and maple syrup into a blender. Blend sweet potato mixture until a smooth consistency. Pour the sweet potatoes mixture into a 9”x9” pan and spread out to the pan’s edges. Sprinkle the sweet potatoes with pomegranate seeds and optional chopped nuts. Bake sweet potato casserole for 50 minutes. Serve immediately.

Nutrition Information Per Serving:

Food weight: 1.0, Calories: 101 kcal, Fat 1 g, Cholesterol 0 mg, Carbohydrate: 23 g, Dietary Fiber: 3 g, Protein: 2g, Sodium 42 mg