Sweet Potato Casserole
Casserole:
3 medium sweet potatoes.
1 egg
1/4 cup egg whites
1 tablespoon agave nectar
1/2 cup original almond milk
2 teaspoons orange juice concentrate (I used Langers Orange Juice Plus - don't make it into juice, just use the concentrate)
1 teaspoon vanilla
1/2 teaspoons salt.
Topping:
1/2 cup whole wheat flour
2 1/2 tablespoons splenda brown sugar blend
2 teaspoons orange juice concentrate
1 tablespoon canola oil
1 tablespoon melted Blue Bonnet Light Margarine (it's dairy-free and I'm allergic to milk)
1/2 cup crushed almonds (I used a half cup whole natural almonds, put them in a bag, and beat them with a mallet)
Directions:
Preheat oven to 350 degrees. Spray an 8x8 or similar sized baking dish with non-stick spray
Peel, chop, and boil the sweet potatoes for 15 minutes or until soft. Mash and measure out 3 cups.
In a blender or food processor, add sweet potatoes, almond milk, orange juice concentrate, vanilla, egg, egg white, agave nectar, salt. Blend until smooth.
Pour into pan, spread evenly.
Topping: Combine ingredients, mix well with wooden spoon or hands - crumble over top of casserole batter.
Bake 35-45 minutes. Serves approximately 8 people.
Nutritional info:
Calories: 214
Fat: 7
Protein: 6
Fiber: 5
Sodium: 231
3 medium sweet potatoes.
1 egg
1/4 cup egg whites
1 tablespoon agave nectar
1/2 cup original almond milk
2 teaspoons orange juice concentrate (I used Langers Orange Juice Plus - don't make it into juice, just use the concentrate)
1 teaspoon vanilla
1/2 teaspoons salt.
Topping:
1/2 cup whole wheat flour
2 1/2 tablespoons splenda brown sugar blend
2 teaspoons orange juice concentrate
1 tablespoon canola oil
1 tablespoon melted Blue Bonnet Light Margarine (it's dairy-free and I'm allergic to milk)
1/2 cup crushed almonds (I used a half cup whole natural almonds, put them in a bag, and beat them with a mallet)
Directions:
Preheat oven to 350 degrees. Spray an 8x8 or similar sized baking dish with non-stick spray
Peel, chop, and boil the sweet potatoes for 15 minutes or until soft. Mash and measure out 3 cups.
In a blender or food processor, add sweet potatoes, almond milk, orange juice concentrate, vanilla, egg, egg white, agave nectar, salt. Blend until smooth.
Pour into pan, spread evenly.
Topping: Combine ingredients, mix well with wooden spoon or hands - crumble over top of casserole batter.
Bake 35-45 minutes. Serves approximately 8 people.
Nutritional info:
Calories: 214
Fat: 7
Protein: 6
Fiber: 5
Sodium: 231
0
Replies
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sounds really good0
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Have you tried this or are you just sharing?
I’m going to cut this recipe in ½ (since we are only 2) and by my calculations each slice (serving 4) is 3 WW points (144 cals, 5.9g fat, 17.7 carbs. 1.9 fibre, 5.3 sugars and 5.0 proteins) so that’s good.
Does seem like a lot of effort though for sweet potatoes but it could be fun.0 -
I made it for Thanksgiving even though I don't like sweet potatoes. It was SOOOOOO good! Even my son, who HATES sweet potatoes, loved it and asked me to make is again ASAP. It didn't taste very much like sweet potatoes because of the orange juice. When I make it again, I will probably JUST use egg white and no regular egg because I really like how fluffy the egg whites made it.0
This discussion has been closed.
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