Holiday Sweet Potatoes
Prep time
Cook time
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Holiday Sweet Potato, a lower carb, fabulous flavor side dish option topped with pecans for those special holiday dinners.
Recipe type: Vegetable
Cuisine: American
Serves: 8 servings
  • 40 ounce can of sweet potatoes or yams
  • OR 3 lbs fresh sweet potatoes, cooked and peeled.
  • ⅓ 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
  • 1 cup pecans plus ½ cup
  • 1 teaspoon cinnamon
  • ¼ cup sugar or sugar substitute equivalent
  • 2 Tablespoons butter
  1. Prepare topping by pulse 1 cup of pecans in food processor until it forms a coarse meal.
  2. Add sugar, cinnamon and butter and process until blended.
  3. Pour into small bowl, add remaining pecans and set aside.
  4. 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.
  5. Add egg and process until smooth and well blended.
  6. Use cooking spray to oil 8 ramekins and pour mixture into prepared pan.
  7. Bake at 375 until topping browns, about 30 minutes for ramekins.
  8. Eight servings. About 20 carbs per half cup serving, 4 grams of protein
Recipe by A Pinch of Joy at