Sweet Potato Puffs
I was a little skeptical about this recipe since I’ve only ever had sweet potatoes baked or in a sweet casserole form, but this was surprisingly refreshing! I really enjoyed it and think I would even eat it as a light dessert.
I made a few minor adjustments to this recipe (left out the orange peel) and therefore it has 5 or less ingredients and tastes just as good without it as it would with….. Also, I didn’t make it into the little balls, I just put it into a casserole dish and topped with the nuts…AND I used 2 cans of chopped and n0n-sweetened sweet potatoes which really cut down on prep time.
The original recipe is below:
INGREDIENTS:
- 2 lbs sweet potatoes, cooked — mashed
- 1/3 cup orange juice
- 1 egg — beaten
- 1 tablespoon grated orange peel (I left this out)
- 1/2 teaspoon ground nutmeg
- 1/4 cup chopped pecans
PREPARATION:
In a bowl, combine mashed sweet potatoes with orange juice, egg, peel, and nutmeg. Mix well. Spray a baking sheet with nonstick cooking spray. Spoon potato mixture onto baking sheet in 8 mounds. Sprinkle the mounds with the chopped pecans. Bake in a 375 degree F. oven for about 30 minutes, or until hot in the center. Serves 8.
Recipe Analysis from dietitians.ca
Calories (kcal) | 135.6 | Folate (μg) | 19.8 |
Fat (g) | 4.6 | Vitamin B6 (mg) | 0.2 |
Protein (g) | 2.7 | Vitamin B12 (μg) | 0.1 |
Carbohydrate (g) | 21.7 | Calcium (mg) | 19.1 |
Sugar (g) | 0.7 | Iron (mg) | 0.6 |
Fibre (g) | 3.3 | Sodium (mg) | 16.1 |
Vitamin A (μg) | 16.8 | Potassium (mg) | 533.7 |
Vitamin C (mg) | 12.3 | ||
Vitamin D (μg) | 0.1 | ||
Vitamin E (mg) | 0.5 | ||
Thiamin (mg) | 0.1 | ||
Riboflavin (mg) | 0.1 | ||
Niacin (ne) | 1 |