Holiday Sweet Potatoes
Holiday Sweet Potato, a lower carb, fabulous flavor side dish option topped with pecans for those special holiday dinners.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 8 servings 1x
- Category: Vegetable
- Cuisine: American
Ingredients
Scale
Ingredients
- 40 ounce can of sweet potatoes or yams
- OR 3 lbs fresh sweet potatoes, cooked and peeled.
- 1/3 cup sugar or sugar substitute equivalent
- 2 tablespoons half and half OR milk
- ¼ cup butter
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 egg
Topping
- 1 cup pecans plus ½ cup
- 1 teaspoon cinnamon
- ¼ cup sugar or sugar substitute equivalent
- 2 Tablespoons butter
Instructions
- Prepare topping by pulse 1 cup of pecans in food processor until it forms a coarse meal.
- Add sugar, cinnamon and butter and process until blended.
- Pour into small bowl, add remaining pecans and set aside.
- Put sweet potatoes in food processor with butter and seasonings. Process about 30 seconds and taste. Add sugar according to sweetness of sweet potato and adjust seasonings, if needed.
- Add egg and process until smooth and well blended.
- Use cooking spray to oil 8 ramekins and pour mixture into prepared pan.
- Bake at 375 until topping browns, about 30 minutes for ramekins.
- Eight servings. About 20 carbs per half cup serving, 4 grams of protein