Mini Sweet Potato Casserole |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Even without marshmallow topping, this dish is sweet and flavorful. The trick a splash of orange juice. I found this recipe in Prevention magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch cubes |
1/3 cup orange juice |
3 1/2 tablespoons light butter, melted |
2 tablespoons fat-free half-and-half |
1/2 teaspoon pumpkin pie spice |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
2 tablespoons finely chopped walnuts |
Directions:
1. Preheat oven to 400.
2. Place sweet potatoes in medium pot and fill with enough cool water to cover potatoes. Bring to a boil. Cover and cook until very tender, about 10 minutes. Drain potatoes and place in medium mixing bowl. Add orange juice, butter, half and half, and pumpkin pie spice. With electric hand mixer, beat mixture until smooth. Add salt and pepper.
3. Divide mixture among 6 - 4 ounce ramekins and sprinkle 1 teaspoon of the walnuts over top of each. Bake 10-12 minutes or until walnuts are lightly toasted and tops of potatoes are lightly browned.
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