By Dr. Janet Brill
Sweet Potato Casserole is another side dish commonly served at a traditional Thanksgiving dinner. This year, why not nix the butter and sugar and instead make a “skinny sweet potato casserole” using healthy and nutritious toppings, such as pomegranate seeds and walnuts?
Check out this low fat recipe of skinny sweet potato casserole. Since this recipe contains ZERO cholesterol, it helps reduce cholesterol in body.
Skinny Sweet Potato Casserole
Garnish your sweet potato casserole or other Thanksgiving dishes with pomegranate seeds for a pop of color, a dose of antioxidants and a juicy crunch.
Yield: 12 servings (1/2 cup per serving)
- 6 medium sweet potatoes, peeled, cubed
- ½ cup of almond milk
- 3 egg whites
- ½ Tablespoon of cinnamon
- ¼ cup of pure maple syrup
- 1 pomegranate, seeded
- Optional: chopped walnuts (or nut of your choice)
Pre-heat oven to 350 ºF. Line a baking sheet with aluminum foil. Spread out the sweet potatoes on the baking sheet and bake for 45 minutes. Place baked sweet potatoes, almond milk, egg whites, cinnamon, and maple syrup into a blender. Blend sweet potato mixture until a smooth consistency. Pour the sweet potatoes mixture into a 9”x9” pan and spread out to the pan’s edges. Sprinkle the sweet potatoes with pomegranate seeds and optional chopped nuts. Bake sweet potato casserole for 50 minutes. Serve immediately.
Nutrition Information Per Serving:
Calories: 101 kcal
Fat 1 g
Cholesterol 0 mg
Carbohydrate: 23 g
Dietary Fiber: 3 g
Sodium 42 mg