Sweet Potato Puff
This is a Southern specialty that usually involves a lot of sugar, but this recipe substitutes Splenda. You can use virtually any nut to top it, but pecans work well with the sweet flavors.
INGREDIENTS | YIELDS 8 servings
- light cooking spray
- 3 cups cooked sweet potatoes, chopped into little cubes
- 4 egg whites
- ¼ cup Splenda
- 1 teaspoon vanilla
- ½ cup orange juice
- 2 tablespoons flour
- 1 teaspoon salt
- ½ cup chopped pecans
Preheat oven to 350°F. Lightly spray a casserole or baking dish.
Place all ingredients in a blender or food processor and puree.
Transfer to a baking dish. Sprinkle chopped pecans on top.
Bake about 30 minutes and serve.
Per Serving
- Calories: 145
- Fat: 6 grams
- Protein: 4 grams
- Carbohydrates: 21 grams
- Cholesterol: 0 milligrams
Serving Sweet Potato Puffs
To serve, use an ice cream scoop to scoop out each puff so it's a nice, puffy ball on your plate. You can also top with more sprinkled pecans, and it's also great served atop a bed of green beans.
