Low Calorie, Low Sugar Sweet Potato Casserole
I love sweet potatoes and at Thanksgiving time this sweet casserole is my very favorite part of the meal. The usual recipe is heavy and tastes more like dessert than a healthy side dish. This year, lighten up this dish with a few changes. This recipe is dairy free, gluten and grain free as well as vegan. If you are following BodyDesigns Two-Week Detox Plan you can substitute a plain sweet potato or skip the brown sugar in the recipe and enjoy.
Sweet Potato Casserole
3 pounds sweet potatoes, peeled and cut into chunks
1/3 cup unsweetened coconut, almond or cashew milk
1/4 cup egg whites
2 T brown sugar (optional)
1/2 tsp. salt
1/2 tsp. vanilla extract
1 tsp. cinnamon
1. Preheat oven to 350 (or you can make in advance and cook later).
2. Place sweet potatoes in a large pot and cover with water. Bring to a boil, cover and cook for 25-30 minutes until tender. Drain and place into large mixing bowl.
3. Add milk, egg whites, brown sugar, salt and vanilla to potatoes and beat until smooth.
4. Transfer to a baking dish coated with coconut oil. Sprinkle cinnamon on top and bake uncovered for 25-30 minutes.
Makes 8 servings:
Fat: 0 g
Carbs: 38 g
Fiber: 5 g
Protein: 4 g
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