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Posts: 5,158
11/20/09 1:58 A

I'm not going to tackle the whole recipe, but one tip is that if you roast the sweet potatoes instead of boiling them, you can cut waaaaaaaayy back on the sugar. Put the whole sweet potatoes on a baking sheet lined with foil and bake them in a medium-hot oven for at least an hour and a half, until they're very soft and juices are bubbling out of them. (That's the reason for the foil.) The added bonus is that you can just scoop them out of the skin with a spoon-- no peeling needed. I think if you used the other posters' suggestions with the roasted potatoes, you could cut out another 1/2cup of the sugar.

current weight: 134.5

184 169.25 154.5 139.75

125

Posts: 1,795
11/18/09 9:56 P

I love trying to lighten recipes, so here is my crack at it.

Charline's Sweet Potato Casserole Revamped

Ingredients:
Olive oil cooking spray
4 cups sweet potatoes, peeled and cubed
1 1/2 cups white sugar
2 eggs, beaten
1/3 cup egg whites
3/4 cup light butter, melted (land-o-lake)
1 cup fat free evaporated milk (wire whisk in 2 teaspoons corn starch)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cups miniature marshmallows
1/2 cup flaked coconut
1 teaspoon coconut extract


1 1/2 cups crushed Total corn flakes cereal
1/2 cup packed brown sugar
1 cup chopped pecans
3 tablespoons egg whites

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with olive oil cooking spray.
2. In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, egg whites, 3/4 cup light butter, evaporated milk, nutmeg, cinnamon, marshmallows, coconut and coconut extract. Scoop the mixture into the baking dish.
3. Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.
4. In a small bowl, mix the crushed cornflakes, brown sugar and pecans. Stir in one tablespoon egg whites at a time, until all three are added. Spread the topping over the baked casserole.
5. Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.

current weight: 131.2

170 158.75 147.5 136.25

125

SparkPoints: (4,519)
Fitness Minutes: (5,214)
Posts: 217
11/17/09 8:41 P

Oh my goodness, thank you! You are a lifesaver! I'm making this for Thanksgiving now instead of my old one. It sounds wonderful - and HEALTHY. Thank you so much for sharing.

Amy

current weight: 138.0

164 154.25 144.5 134.75

125

Posts: 703
11/17/09 8:32 P

Super low cal sweet potato casserole

It has no nuts and no coconut and no marshmallows but almost as tasty !!

4 cups sweet potatoes, hot mashed
6 tbsp smart balance margarine
2 tbsp splenda
3 large egg whites, beaten
1/2 cup skim milk
2 tbsp brown sugar splenda
2 tbsp oat bran
1 tsp each cinnamon and nutmeg

Mix sweet potatoes, 4 tbsp margarine, and splenda.

Beat in eggs and milk. Pour into a greased 2qt casserole.

Combine brown sugar ,cinnamon and nutmeg and oat bran in separate bowl. stir in 2 tbsp margarine.

Spread mixture over sweet potatoes.

Bake at 325 for 1 hour.

Amount Per Serving
Calories 153
Calories from Fat 36%
Total Fat 4.0g
Saturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 102mg
Total Carbohydrates 25.8g
Dietary Fiber 3.3g
Sugars 4.2g
Protein 3.2g





Edited by: COOKIE1960 at: 11/17/2009 (20:36)

current weight: 232.0

232 214 196 178

160

SparkPoints: (4,519)
Fitness Minutes: (5,214)
Posts: 217
11/17/09 7:50 P

I'm horrible at achieving the same taste and texture of a really good recipe when I try and "healthy it up." Anyone want to take a stab at this one for me?

Thanks in advance



Charline's Sweet Potato Casserole

Ingredients:
4 cups sweet potatoes, peeled and cubed
2 cups white sugar
4 eggs, beaten
3/4 cup margarine, melted
1 cup evaporated milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon 2 cups miniature marshmallows
1 cup flaked coconut

1 1/2 cups crushed cornflakes cereal
1/2 cup packed brown sugar
1 cup chopped pecans
3/4 cup margarine, melted

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with butter.
2. In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish.
3. Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.
4. In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole.
5. Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.

Nutritional Information: Servings Per Recipe: 24; amount per serving; calories: 293; Total Fat: 18.2g; Cholesterol: 35mg; Sodium: 174mg; Total Carbs: 32.5g; Dietary Fiber: 1.9g; Protein: 2.5g

current weight: 138.0

164 154.25 144.5 134.75

125