This beloved casserole recipe hails from my latest book, Eat What You Love Restaurant Favorites. While many think of this side dish primarily as a holiday table treat, there are restaurants thoughtful enough to offer it all year long. Ruth’s Chris Steakhouse is actually one of them, along with a multitude of Southern diners like Doe’s Eat Place in Greenville, Mississippi.
The biggest difference between theirs, and now mine, is while this one still delivers the beloved rich, sweet, creamy texture and flavor we love, it does so with just one-third of the usual calories, 60% fewer carbs, and 75% less sugar!
Creamy pumpkin is a perfect partner for mashed sweet potatoes as it stealthily blends in and lightens them up while adding extra creaminess to boot. Stir in the goodness of holiday spices and just enough topping to make it shine and you’re good to go. Can you make it ahead of time? Yes! Is it guest worthy? Absolutely!!
MAKES 6 SERVINGS
1 pound sweet potatoes or yams
1 cup canned pumpkin puree (not pie filling)
1/2 cup nonfat half-and-half
1 large egg
1 large egg white
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup plus 2 tablespoons granulated sweetener, divided*
2 tablespoons brown sugar, divided
2 tablespoons margarine or butter, melted
1/4 cup toasted chopped pecans
2 tablespoons all-purpose flour
1. Preheat the oven to 350°F. Coat a 1 ½ quart casserole or soufflé dish with nonstick cooking spray.
2. Pierce sweet potatoes with a fork and place in microwave. Cook on high for 10 minutes, or until flesh is soft. Slice sweet potatoes in half and scoop the flesh into a large bowl (you should have about 2 cups). Mash in pumpkin and add the next six ingredients (half-and-half through salt), along with ½ cup sweetener and 1 tablespoon each brown sugar and butter. Beat until smooth.
3. In a small bowl, combine the remaining 1 tablespoon brown sugar, 1 tablespoon butter, pecans and flour. Spoon the sweet potato mixture into the casserole dish and smooth the top. Sprinkle the top with the nut mixture and bake for 20 minutes, or until the topping browns and center puffs.
*If using stevia-based Truvia for Baking, or another twice as sweet as sugar blend, use 1/4 cup + 1 tablespoon, divided
Dare to Compare: With a not so special 580 calories per serving, the Sweet Potato Casserole at Doe’s Eat Place clocks in with more carbs than a piece of sugary pecan pie!
NUTRITION INFORMATION PER SERVING (1/2 cup): Calories 165 | Carbohydrate 24g (Sugars 10g) | Total Fat 5g (Sat Fat 1g) | Protein 5g | Fiber 3g |Cholesterol 30mg | Sodium 220mg | Food Exchanges: 1 Starch, 1 Vegetable, 1 Fat | Carbohydrate Choices: 1 1/2 | Weight Watcher Smart Point Comparison: Green 5, Blue 5, Purple 5
