Sweet Potato Casserole Weight Watchers Recipe 45
CANDIED SWEET POTATOES WITH PINEAPPLE
Carry on with tradition: Serve these sweet, delicious potatoes at your Christmas dinner.
Categories Dessert
Time 55m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425ºF. Coat a 2-quart casserole dish with cooking spray.
- Place potatoes in prepared dish. Combine crushed pineapple, Splenda and cinnamon in a small bowl; add to potatoes and toss until well mixed. (Note: You can use canned sweet potatoes in water to save time, if you prefer.)
- Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes.
- Yields about 1/2 cup per serving.
Nutrition Facts : Calories 70 kcal
SWEET POTATO CASSEROLE (WEIGHT WATCHERS) RECIPE - (4/5)
Provided by marck
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375˚F; spray an 8" square baking dish with nonstick cooking spray. Arrange half of the apples in the baking dish; top with half of the sweet potatoes, then sprinkle with half the ginger and half the salt. Repeat the layers. 2. In a small bowl, combine the juice concentrate, brown sugar, lemon juice, cinnamon, cloves and 1/4 cup water. Pour over the potatoes. Cover with foil and bake 45 minutes; dot with the margarine. Bake, uncovered, until tender, bubbling and lightly browned, about 15 minutes longer.
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- Prick potatoes all over with a fork. Place potatoes on prepared baking sheet. Roast until fork-tender, about 1 hour. Cut potatoes in half; cool 15 minutes. Reduce oven temperature to 350°F.
- Meanwhile, place carrots in a large saucepan and add enough salted water to cover them by 2 inches; bring to a boil over high heat. Reduce heat to medium-low; simmer carrots until very tender, about 25 minutes. Drain; set aside.
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- Preheat the oven to 375 degrees. Lightly mist a standard size 12-cup muffin tin with cooking spray and set aside.
- Combine the oil with one tablespoon of the butter, the syrup and the vanilla in a small dish or bowl. Place the sweet potato slices in a large mixing bowl and drizzle the syrup mixture over the potatoes. Stir until the potato slices are coated. Stack the slices into the cups of the prepared muffin tin to form even piles.
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- Combine sweet potato puree, vanilla, cinnamon, ½ teaspoon salt, and eggs in a large bowl, stirring until well blended. Pour mixture into prepared casserole dish.
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- Prick potatoes all over with a fork. Place potatoes on prepared baking sheet. Roast until fork-tender, about 1 hour. Cut potatoes in half; cool 15 minutes. Reduce oven temperature to 350°F.
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