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Sweet Potato Bake

Yield 2 servings.

Ingredients

  • 1 small sweet potato, peeled and cubed
  • 1 1/2 tablespoons 1% low-fat milk
  • 2 tablespoons brown sugar, divided
  • 1 tablespoon unsweetened orange juice
  • Dash of salt
  • 1/8 teaspoon ground allspice
  • 1 egg, separated
  • Butter-flavored vegetable cooking spray
  • 2 teaspoons chopped pecans

Nutrition Information

  • calories 205
  • caloriesfromfat 22 %
  • fat 5 g
  • satfat 1.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5.5 g
  • carbohydrate 35.2 g
  • fiber 0.0 g
  • cholesterol 111 mg
  • iron 0.0 mg
  • sodium 126 mg
  • calcium 0.0 mg

How to Make It

  1. Cook sweet potato in a medium saucepan in boiling water to cover 10 minutes or until tender. Drain. Beat sweet potato at high speed of an electric mixer until smooth. Add milk, 1 tablespoon brown sugar, orange juice, salt, allspice, and egg yolk; beat at high speed until smooth.

  2. Beat egg white at high speed of an electric mixer until stiff peaks form; fold egg white into sweet potato mixture. Spoon mixture into 2 (6-ounce) ramekins coated with cooking spray. Sprinkle remaining 1 tablespoon brown sugar and pecans evenly over potato mixture. Bake at 400° for 20 to 25 minutes or until thoroughly heated.

Cooking Light Light Cooking for Two