Tuesday, November 26, 2013

Thai Spiced Sweet Potato Casserole


Forget the marshmallowy, sugary toppings for your sweet potato casserole, this yummy take on the Thanksgiving classic has tons of flavor, with fewer carbs and calories than the original!  With flavors of nutmeg, ginger, and other spices, this sweet potato casserole will be sure to please!  

Thai Spiced Sweet Potato Casserole
3 pounds sweet potatoes
1/3 cup packed brown sugar
2 Tbsp butter 
2 Tbsp orange juice concentrate
2 Tbsp The Delicious Dietitian Thai Spice Blend
2 large eggs 
1/4 cup chopped pecans 

Preheat oven to 350°.
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 16 minutes or until tender, rearranging potatoes after 8 minutes. Let stand 5 minutes.
Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients (sugar through spice blend), and beat with a mixer at low speed until combined. Add eggs; beat until smooth.
Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans. Bake at 350° for 45 minutes or until thoroughly heated.

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