Sweet Potato Casserole is one of those classic American dishes you find at just about any family gathering. It doesn't matter what the season, you'll find this on holiday tables from Christmas to Father's Day. The trouble is this tasty side dish packs a lot of calories and fat. Dr. Gourmet has the DIY basics for lightening up sweet potato casserole without losing any of the great flavor. Let's get started.
Sweet Potato CasseroleIngredients: Yams
1 Tbs. molasses
1/4 cup Splenda
1/2 tsp. orange zest
Orange juice
1/4 cup buttermilk
2 tsp. minced candied ginger Steps: - Bring five quartz of water to a boil. Add yams with skins and cook for about 30 minutes. To test for doneness, make sure a sharp knife slides easily into a yam.
- Remove yams from the water and let them cool.
- Once the yams are cooled, peel.
- After the yams are peeled, chop them small enough to fit into a potato ricer. If your ricer has more than one choice of discs, use the one with the largest holes.
- Force the chunks of yam through the ricer into a mixing bowl. After they are all done, add a tablespoon of molasses, 1/4 cup of the sugar substitute Splenda, a 1/2 teaspoon orange zest, the juice of one orange, a 1/4 cup buttermilk and salt. Add two teaspoons of minced candied ginger for a bit of zing. Mix all of this together until well blended.
- After the casserole is mixed, place into a two quart oblong dish and then into an oven that has been preheated to 350 degrees. You’ll want to let your casserole bake for about 30 minutes.
Note: Typically a traditional sweet potato casserole would have a marshmallow topping. We didn’t do that for two reasons. The first is that while marshmallows don’t have any fat in them they do contain a large amount of sugar, which is what we’re trying to reduce. The second reason is we just don’t need it. The ingredients in this recipe give it enough flavor and sweetness.
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