SWEET POTATO PIE - WEIGHT WATCHERS RECIPE - (3.7/5)
Provided by txnurselaw
Number Of Ingredients 9
Steps:
- Servings: 8 • Serving Size: 1/8th • Points: 5 pts Calories: 229.3 • Fat: 7.6g • Protein: 3.3 g • Carb: 44.4 g • Fiber: 1.3 g Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potato, and remove the skin. Blend potatoes in a blender and pulse for about one minute to remove all fibers. Place sweet potatoes in a bowl. Add butter, and mix well. Using an electric mixer, mix in sugar, milk, eggs, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Serve with cool whip and enjoy!
WEIGHT WATCHERS SWEET POTATO SPICE TRUFFLES
A Weight Watchers Snack or appetizer to me the taste is similar to sweet potato pie and for only 2 smart points for 3. Prep time does not include cooling
Provided by Bonnie G 2
Categories Free Of...
Time 1h15m
Yield 48 truffles, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400, line small baking pan with foil.
- Prick sweet potato several times with knife and place in prepared pan.
- Bake until tender, about 1 hour.
- Cut in half lengthwise and let cool completely.
- remove flesh and discard peel.
- Finely chop almonds in food processor.
- Remove and set aside 2 tablespoons of almonds.
- Add dates to food processor and puree.
- Add sweet potato, 1/3 cup of oats, brown sugar and pie spice and puree.
- Scrape potato mixture into small bowl and stir in remaining 1/4 cup of oats.
- Cover and refrigerate 2 hours.
- Combine reserved 2 tablespoons almonds and coconut on plate.
- Shape sweet potato mixture by rounded measuring teaspoonfuls into 3/4 inch balls.
- Roll in coconut mixture.
- Store in covered container in refrigerator up to 4 days.
- Serve chilled.
Nutrition Facts : Calories 70.3, Fat 3.6, SaturatedFat 2.2, Sodium 13.9, Carbohydrate 8.9, Fiber 1.6, Sugar 4.1, Protein 1.3
SWEET POTATO AND PEPPER SOUP - WEIGHT WATCHER FRIENDLY
The combination of grilled peppers and sweet potatoes produces a sweet, velvety textured soup. The combination is truly outstanding. The soup can be made up 2 days in advance or frozen for up to 3 months. Add more stock when reheating. This fabulous soup comes in with 3 points Weight Watchers
Provided by Abby Girl
Categories Yam/Sweet Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium high heat. Core peppers and cut along the seams so that you have 4 slices. Cook peppers for 15 - 20 minutes, turning occasionally, or until charred on all sides. Cool, peel and slice.
- In a large saucepan, sprayed with cooking spray, add the oil and cook onions, carrots, garlic and basil for 5 minutes or until onions are browned. Stir in stock, sweet potatoes and peppers. Bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes or until potatoes are tender. Cool slightly.
- In (small) batches, puree soup in a blender or food processor. Return to saucepan. Stir in salt and pepper.
- Serve with garnish.
- Note: When preparing the peppers, I have a large bowl and plate sitting beside my bbq. Once each pepper slice is charred, I remove it to the bowl and cover the bowl with the plate, then continue cooking. By covering the bowl with a plate, this steams the pepper, making it easier to remove the skin. The peppers will take any where from 15 to 25 minutes to char.
Nutrition Facts : Calories 117.2, Fat 2.7, SaturatedFat 0.5, Sodium 696.8, Carbohydrate 18.2, Fiber 3.8, Sugar 7.3, Protein 5
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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