Filed under: Healthy Recipes
Mini Sweet Potato Casseroles
Prep & Ready Time: 30 minutes Yields: 6 Servings
another great vegetable that many people don’t like cooked but do great with it when it is raw in a salad.
My last tip is to go outside of the norm and try some things you wouldn’t normally eat. Most people would do well eating purple grapes but may not have tried eggplant. Yellow bananas are a staple of the American diet but have you tried star fruit, mango, or yellow squash? So, enjoy this culinary experiment, eat a rainbow every week, and remember Skittles are not fruit!
Directions:
~Preheat oven to 400 degrees.
~Set six, 4 ounce ramekins on a sturdy baking sheet, coat the ramekins with nonstick cooking spray.
~In a small bowl combine the walnuts and 1 1/2 tablespoons of butter, mix with a fork to blend.
~Divide the walnut mixture among the six ramekins and press with a fork to cover the bottoms of the ramekins.
~Place the sweet potatoes in a medium pot and fill with enough water to cover the potatoes, bring to a boil, cover and cook for about 10 minutes or until very tender.
~Drain and place the potatoes in a medium mixing bowl, add orange juice, half and half, pumpkin pie spice, salt, pepper and the remaining butter.
~Using an electric mixer, beat until smooth and carefully pour the mixture into the six prepared ramekins.
~Top with additional walnuts.
~Bake for 10-12 minutes or until walnuts and tops of the potatoes are lightly browned.
~Separate onto six plates.
~Serve & Enjoy!
Ingredients:
~3/4 cup finely chopped walnuts
~2 1/2 tablespoons light butter melted, divided
~1 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch cubes
~1/3 cup orange juice
~2 tablespoons fat free half and half
~1/2 teaspoon pumpkin pie spice
~1/8 teaspoon salt
~ 1/8 teaspoon black pepper
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