Makeover Southern Favorite Sweet Potatoes Recipe

5 3 2
Makeover Southern Favorite Sweet Potatoes Recipe
Makeover Southern Favorite Sweet Potatoes Recipe photo by Taste of Home
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Makeover Southern Favorite Sweet Potatoes Recipe

Read Reviews
5 3 2
Publisher Photo
"Thanksgiving wouldn't be the same for my family without the buttery, pecan-topped sweet potato bake they've come to love with their turkey. Now with a third less cholesterol, 25 percent fewer calories and a whopping 43 percent less fat, this recipe is one any holiday cook who cares about her family's health can be thankful for!" Sonia Chimenti - Concord, California
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 2 eggs, beaten
  • 1/2 cup fat-free milk
  • 1/3 cup sugar
  • 1/3 cup unsweetened pineapple juice
  • 1/4 cup reduced-fat butter, melted
  • 1 teaspoon vanilla extract
  • 2 cans (40 ounces each) sweet potatoes, drained and coarsely chopped
  • TOPPING:
  • 1 cup chopped pecans
  • 2/3 cup packed brown sugar
  • 1/4 cup reduced-fat butter, melted

Directions

In a large bowl, combine the eggs, milk, sugar, pineapple juice, butter and vanilla. Gently stir in sweet potatoes. Transfer to a 3-qt. baking dish coated with cooking spray.
Combine the topping ingredients; spoon over sweet potato mixture. Bake, uncovered, at 350° for 40-50 minutes or until bubbly and golden brown. Yield: 12 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Southern Favorite Sweet Potatoes in Healthy Cooking October/November 2008, p24

Nutritional Facts

1/2 cup: 302 calories, 12g fat (3g saturated fat), 45mg cholesterol, 140mg sodium, 47g carbohydrate (36g sugars, 4g fiber), 4g protein.

  • 2 eggs, beaten
  • 1/2 cup fat-free milk
  • 1/3 cup sugar
  • 1/3 cup unsweetened pineapple juice
  • 1/4 cup reduced-fat butter, melted
  • 1 teaspoon vanilla extract
  • 2 cans (40 ounces each) sweet potatoes, drained and coarsely chopped
  • TOPPING:
  • 1 cup chopped pecans
  • 2/3 cup packed brown sugar
  • 1/4 cup reduced-fat butter, melted
  1. In a large bowl, combine the eggs, milk, sugar, pineapple juice, butter and vanilla. Gently stir in sweet potatoes. Transfer to a 3-qt. baking dish coated with cooking spray.
  2. Combine the topping ingredients; spoon over sweet potato mixture. Bake, uncovered, at 350° for 40-50 minutes or until bubbly and golden brown. Yield: 12 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Southern Favorite Sweet Potatoes in Healthy Cooking October/November 2008, p24

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Reviews forMakeover Southern Favorite Sweet Potatoes

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simba09 User ID: 2554593 90257
Reviewed Dec. 19, 2009

"I made this for Thanksgiving and everyone loved it. I used fresh sweet potatoes which I boiled the night before instead of canned. I will be making this again."

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tkarinas User ID: 4389335 101646
Reviewed Nov. 2, 2009

"I think this is an awesome recipe and I know the one time I made it, my family loved it."

MY REVIEW
pandersen User ID: 1596891 105849
Reviewed Jul. 13, 2009

"This was awesome! I used Schwan's frozen sweet potatoes, they're already cut up, no draining"

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