evnme
My little lamb
Member since 8/05 12633 total posts
Name:
aka momma2b
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Re: Sweet Potatoes
these are from ww:
Sweet Potato Cranberry Apple Saute
From: Halfmysize.com
Serves - 4
3/4 cup apple juice
1 pound sweet potatoes, peeled and cubed
1 large granny Smith apple, peeled and coarsely chopped
1/4 cup dried cranberries
2 Tablespoons maple syrup
1/4 teaspoon salt
2 Tablespoons chopped walnuts, toasted
In a skillet heat apple juice. Add sweet potatoes; cover and cook over low heat about 12 minutes or until potatoes are nearly tender. Stir in apple, cranberries, maple syrup and salt. Cook, covered, over low heat for 3 to 4 minutes or until apple is just tender. Uncover; boil gently for 3 to 4 minutes or until liquid is syrupy. Place in serving bowl and sprinkle with chopped nuts.
Nutrition Information:
173 cal., 3 g. fat, 3 g. fiber
Traditional Sweet Potato Casserole
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
Cooking spray
2 cups miniature marshmallows
Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Yield: 16 servings
CALORIES 186 (27% from fat); FAT 5.5g (sat 2g,mono 2.3g,poly 0.9g); PROTEIN 1.6g; CHOLESTEROL 8mg; CALCIUM 23mg; SODIUM 272mg; FIBER 2.5g; IRON 0.7mg; CARBOHYDRATE 33.1g
Oven-Roasted Sweet Potatoes and Onions
4 medium peeled sweet potatoes, cut into 2-inch pieces (about 2 1/4 pounds)
2 medium Oso Sweet or other sweet onions, cut into 1-inch pieces (about 1 pound)
2 tablespoons extra-virgin olive oil
3/4 teaspoon garlic-pepper blend (such as McCormick)
1/2 teaspoon salt
Preheat oven to 425°.
Combine all ingredients in a 13 x 9-inch baking dish, tossing to coat.
Bake at 425° for 35 minutes or until tender, stirring occasionally.
Yield: 6 servings (serving size: 1 cup)
CALORIES 247 (19% from fat); FAT 5.1g (sat 0.7g,mono 3.4g,poly 0.6g); PROTEIN 3.6g; CHOLESTEROL 0.0mg; CALCIUM 53mg; SODIUM 255mg; FIBER 6.5g; IRON 1.2mg; CARBOHYDRATE 47.8g
Spicy Sweet Potatoes – 8 SVGS
3 large sweet potatoes, peeled and cut into 1 inch cubes (about 6 cups)
2 T olive oil
2 T brown sugar
1 t chili powder
½ t salt
¼ t cayenne pepper
In large Ziploc bag, toss sweet potatoes and oil. Add remaining ingredients, toss to coat. Transfer to a greased 11x7x2 in baking dish. Bake, uncovered at 400 for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.
3/4c serving = 149 cal, 4 g fat, 0 g cholesterol, 164 mg sodium, 28 g carb, 3 g fiber, 2 g protein
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