Makeover Southern Favorite Sweet Potatoes Recipes

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MAKEOVER SWEET POTATO PECAN PIE

When all was said and done, this recipe makeover was a giant success. The original, a marvel on its own, was transformed into a richer, better-for-you pie with even more fall spices. This winner is perfect for the holidays. Enjoy! - Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 17



Makeover Sweet Potato Pecan Pie image

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge., In a small bowl, combine sweet potatoes, milk, brown sugar, butter, vanilla, salt and spices. Spread evenly into crust., For pecan layer, in another small bowl, whisk egg and brown sugar until blended. Add corn syrup, butter and vanilla; mix well. Stir in pecans. Pour over sweet potato mixture. , Bake until a knife inserted in the center comes out clean, 45-55 minutes. Cool completely on a wire rack. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 363 calories, Fat 17g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 255mg sodium, Carbohydrate 53g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.

1 sheet refrigerated pie crust
1-1/2 cups mashed sweet potatoes
1/3 cup 2% milk
1/4 cup packed dark brown sugar
1 tablespoon reduced-fat butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
PECAN LAYER:
1 large egg, room temperature
1/3 cup packed dark brown sugar
1/3 cup corn syrup
1 tablespoon reduced-fat butter, melted
1/4 teaspoon vanilla extract
2/3 cup chopped pecans

SOUTHERN CANDIED SWEET POTATOES

Traditional sweet potato recipe. It is usually served as a side dish.

Provided by Pam Reed

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h20m

Yield 12

Number Of Ingredients 7



Southern Candied Sweet Potatoes image

Steps:

  • Peel the sweet potatoes and cut them into slices.
  • Melt the butter in a heavy skillet and add the sliced sweet potatoes.
  • Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 79.4 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 7 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 179.5 mg, Sugar 43 g

6 large sweet potatoes
½ cup butter
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
salt to taste

MAKEOVER SOUTHERN FAVORITE SWEET POTATOES

"Thanksgiving wouldn't be the same for my family without the buttery, pecan-topped sweet potato bake they've come to love with their turkey. Now with a third less cholesterol, 25 percent fewer calories and a whopping 43 percent less fat, this recipe is one any holiday cook who cares about her family's health can be thankful for!" Sonia Chimenti - Concord, California

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 11



Makeover Southern Favorite Sweet Potatoes image

Steps:

  • In a large bowl, combine the eggs, milk, sugar, pineapple juice, butter and vanilla. Gently stir in sweet potatoes. Transfer to a 3-qt. baking dish coated with cooking spray., Combine the topping ingredients; spoon over sweet potato mixture. Bake, uncovered, at 350° for 40-50 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 302 calories, Fat 12g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 140mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 4g fiber), Protein 4g protein.

2 eggs, beaten
1/2 cup fat-free milk
1/3 cup sugar
1/3 cup unsweetened pineapple juice
1/4 cup reduced-fat butter, melted
1 teaspoon vanilla extract
2 cans (40 ounces each) sweet potatoes, drained and coarsely chopped
TOPPING:
1 cup chopped pecans
2/3 cup packed brown sugar
1/4 cup reduced-fat butter, melted

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