Caramel Sweet Potato Casserole
Submitted by tweetie32
Lighter sweet potato casserole made with egg whites, skim milk, and chopped dates, topped with a drizzle of maple syrup. Naturally sweet, low-fat, and ready in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minSweet potato casserole without the guilt trip.
Mashed sweet potatoes get whipped with egg white and evaporated skim milk until smooth, then studded with chopped dates for pockets of natural caramel-like sweetness.
A drizzle of maple syrup on top is all you need before it goes into the oven.
No butter, no marshmallows, no brown sugar crumble. Just the honest sweetness of yams and dates doing their thing.
Pro Tips
- Use well-cooked, soft sweet potatoes for the smoothest texture. If they’re undercooked, the casserole will be lumpy.
- Medjool dates work best here because they’re softer and sweeter than other varieties. Chop them small so they distribute evenly.
- Don’t skip the egg white. It gives the casserole structure so it holds together when you scoop it instead of being a loose mash.
Ingredients
Directions
In medium mixing bowl, whip together egg white and evaporated skim milk.
Add yams; stir until smooth.
Add dates to mixture and mix well.
Spoon mixture into a 1½ quart caserole.
For topping, pour maple syrup over top of mixture in casserole.
Bake in a 350℉ (180℃) F oven for 25 to 30 minutes or until hot.
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