Sweet Potato Casserole with Granola Crumble
A big hit this Thanksgiving. Adapted from Cooking Light. Definitely a make again recipe!
Servings: 12
Ingredients
- 3 pounds sweet potatoes
- 1 tablespoons light brown sugar
- 2 teaspoons grated orange rind
- 1/4 cup fresh orange juice
- 1 teaspoon turmeric
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 large egg whites (I substituted 1 whole egg)
- 5 ounces low-fat evaporated milk
- Cooking Spray
- 1 cup pumpkin seed granola (such as Nature's Path)
Instructions
- Preheat oven to 350°F.
- Prick the sweet potato skins. Bake until tender when pieced with a sharp sharp knife. The time will depend on how large the potatoes are. Mine were small and took about 30 minutes. Large ones may take one hour or more.
- Coat a 2-quart baking dish with cooking spray and set aside.
- When the baked potatoes are cool enough to handle, peel the skins and place in a large mixing bowl. Add the brown sugar, rind, juice, turmeric, vanilla, salt, egg whites, and milk. Mash the mixture until smooth and then spoon into the prepared baking dish.
- Sprinkle granola over the potato mixture.
- Bake at 350F degrees for 30 to 40 minutes.
Notes
Servings: 12
Serving Size: 2/3 cup
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 4 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 4 PointsPlus (Old plan)
Nutrition
Serving: 2/3 cup | Calories: 150kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 186mg | Potassium: 448mg | Fiber: 4g | Sugar: 9g | Vitamin A: 16100IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg