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