Bobby takes one of his mom’s classic recipes, keeps the essential nutrients and cuts the fat. The result, a tasty new side for the family holiday dinner table.
Sweet Potato Bake
4 pounds sweet potatoes, peeled and cubed
1/4 cup fat-free milk
1/4 cup maple syrup
1 egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup raisins
1/4 cup unsweetened flaked coconut
3/4 teaspoon salt
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1 tablespoon softened butter
1/4 teaspoon salt
Bring the potatoes and enough cold water to cover to a boil in a large saucepan.
Reduce the heat and simmer until fork-tender, about 20 minutes.
Drain and cool. Mash the potatoes in a large bowl until smooth.
Preheat the oven to 375 degrees. Spray a 2 1/2-quart baking dish with nonstick spray.
In a small bowl, whisk together the milk, syrup, egg, and vanilla in a small bowl.
Add the milk mixture to the potatoes, stirring to combine well. Stir in the raisins, coconut, and salt until blended.
Spoon the mixture into the pan.
To make the topping, combine the brown sugar, flour, pecans, butter, and salt in a medium bowl. Sprinkle the topping over the potatoes and bake, uncovered, until the center is hot and the topping is browned, 25 - 30 minutes.
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 12 servings (Generous 1/2 cup per serving)
Per Serving: 220 Cal; 3 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 46 g Carb; 4 g Fiber; 24 g Sugar; 70 mg Calcium; 2 mg Iron; 258 mg Sodium; 23 mg Cholesterol
Original recipe courtesy Paula Deen
Lightened Up version courtesy Bobby Deen and the Paula Deen test kitchen