If you’re in the mood to switch up the traditional sweet potato casserole this year, here’s a simple — and healthy — twist on the classic.
Sweet potatoes are high in vitamin A, in the form of an antioxidant known as beta-carotene. They also boast high levels of vitamin C, fiber, potassium and a host of other essential nutrients.
Adding in a few spices and some sour cream makes them irresistible while keeping the fat and calorie count low.
Twice-baked sweet potatoes
- 4 sweet potatoes
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 4 tablespoons reduced fat sour cream
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Salt, to taste
- Black pepper, to taste
Preheat oven to 375 degrees F.
When oven is fully heated, place sweet potatoes on a baking sheet and bake for one hour.
When cooled, split the potatoes and scoop out the flesh. Place the flesh in a large mixing bowl and reserve the skins.
Add brown sugar, butter, sour cream, cinnamon, nutmeg, ginger, salt and pepper. Mix until well-combined.
Put the filling back into the sweet potato skins. Return to the oven and bake another 15 minutes, or until golden brown.
- 257 calories
- 12 g fat
- 28 g carbohydrate
- 4 g fiber
- 4 g protein