Wednesday, November 23, 2011

Cookin' Lean with The Neelys: Old School Sweet Potato Souffle

Last Tuesday I asked for requests of traditional Thanksgiving favorites that ya'll would like to see Cookin' Lean Style. I was pleased to see that the very first request was for one of our own family favorites...Sweet Potato Casserole. And not just any ol' casserole! There was a specific request for "the kind with marshmallows", just to be sure there was no confusion.
For this challenge, I took inspiration from one of my favorite, adorable Food Network cookin' couples; the Neelys. There marshmallow-covered recipe for Old School Sweet Potato Souffle was the perfect starting point for making a sweet, yet slim version of this Thanksgiving staple. Thanks Patrick and Gina!

Old School Sweet Potato Souffle
Serves 8

INGREDIENTS
  • 5 large sweet potatoes, peeled and cubed
  • 1/2 teaspoon salt
  • 4-1/2 ounces fat free half-and-half (or non-fat milk)
  • 1/4 cup brown sugar
  • 3 tablespoons Lighter Bake by Sunsweet (found in baking aisle)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 3 egg whites
  • 3 twists of freshly ground pepper
Topping~
  • 1/8 cup crushed pecans
  • 1/2 cup mini marshmallows
  • 2 teaspoons brown sugar

DIRECTIONS

Preheat the oven to 350 degrees F.  Spray a 2-quart casserole dish with NON FAT cooking spray and set aside.

Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain.

Mash the potatoes in a large bowl using an electric mixer. Add fat free half-and-half (or non fat milk)brown sugar, LIGHT BAKE, vanilla, cinnamon, beaten egg whites, salt and pepper. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.


Remove the casserole dish from oven and top with pecans, marshmallows and brown sugar (all ingredients listed under "Toppings"). Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.

RESULTS

Another victory for the Cookin' Lean Kitchen! Even Rudy (the Hubby), who is a self-proclaimed sweet potato hater, liked this dish. It's not over-the-top sweet and buttery, but it still tastes great! You can actually taste to wonderful, natural sweetness of the potato. You still get some of the sweet marshmallows and brown sugar, yet don't have the heaviness that comes along with the butter. The fact that it is a souffle also helps to give it that light texture and feeling. If you are looking for a place to lighten your menu this Thanksgiving, this is definitely a dish that will allow you to do so without making you feel like you are missing out.

Just look how it pans out nutritionally! Loved using Sunsweet Lighter Bake!! It's a first using it as a healthy sub for butter and I'm now excited to try it in more recipes. I've used homemade fruit purees before, but this comes in a nice jar where I can use what I need and put the rest in the fridge for next time. So smart, Sunsweet!


NUTRITION FACTS (Per Serving):  

BEFORE- 438.4 calories / 19.7g fat / 59.9g carbohydrate / 8.6g protein / 5.9g fiber
AFTER- 148.6 calories / 1.3g fat / 31.7g carbohydrate / 3.3g protein / 2.6g fiber

SAVES- 289.8 calories / 18.4g fat / 28.2g carbs



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