Low-Fat Pineapple Yam Bake
Try this succulent and scrumptious dish made with sweet potatoes, pineapple and maple syrup.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
sweet potatoes, or yams
sliced 1 inch thick |
|
| ¾ | cups |
pineapple
crushed, juice packed, drained |
*
|
| 4 | tablespoons |
maple syrup
pure |
|
| 2 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
sweet potatoes, or yams
sliced 1 inch thick |
|
| 177 | ml |
pineapple
crushed, juice packed, drained |
*
|
| 6E+1 | ml |
maple syrup
pure |
|
| 2 | each |
egg whites
|
*
|
Directions
Cook yams in boiling water for 25 to 35 minutes or until very soft and tender. Drain and mash thoroughly until consistency is smooth.
Preheat oven to 400℉ (200℃). Mix drained pineapple and 3 tablespoons syrup into mashed yams. Spoon into a 9 inch round or 8 inch square non-stick baking pan. Beat egg whites to soft peaks; add remaining 1 tablesppon syrup and beat until stiff; spread with a spatula, using a swirling motion, on top of yam mixture. Bake at 400℉ (200℃) for 8 to 10 minutes, or until top is golden.
Calories: 176 Fat: 1%
