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I love sharing me recipes!

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Monday, November 23, 2015

Southern Sweet Potato Casserole ♥



Here is a staple for thanksgiving and did you know that sweet potatoes are a good carb? 
The word 'potatoes' makes us shudder with the thought of weight gain and a truck load of fats, but that’s not the case with sweet potatoes. This humble root has numerous health benefits and can actually help you lose weight!





Sweet potatoes have a slightly lower carbohydrate content than regular potatoes. One medium potato contains 26 grams of carbohydrates, while one medium sweet potato contains 23 grams of carbohydrates. 

Sweet potatoes contain almost twice as much fiber as other types of potatoes. Contributing close to 7 grams of fiber per serving. The high fiber content gives them a ‘slow burning quality’. Which means their caloric energy is used more slowly and efficiently than a low-fiber carbohydrate. Here is my recipe! 

Ingredients ♥

6 tablespoons unsalted margarine (3/4 stick)
1/2 cup packed dark brown sugar
1/2 cup water
1 tablespoon kosher salt
1 teaspoon ground ginger or 1/4 cup finely chopped candied or crystallized ginger
4 pounds Garnet sweet potatoes, peeled and cut into 1-inch cubes

4 cups mini marshmallows

Directions ♥

Heat the oven to broil and arrange a rack in the lower third.
Melt the margarine in a large pot or Dutch oven with a tightfitting lid over medium-high heat until foaming. Add the brown sugar, water, salt, and ground ginger (if you’re using candied or crystallized ginger, it will be added later). Cook, stirring occasionally, until the mixture comes to a boil.
Add the sweet potatoes, stir to combine, and return to a boil. Reduce the heat to medium low, cover, and simmer, stirring every few minutes, until the sweet potatoes are knife tender and starting to fall apart at the edges, about 20 to 25 minutes.
Add the candied or crystallized ginger, if using, and stir until evenly combined. Transfer the sweet potatoes and any liquid to a 13-by-9-inch baking dish and spread into an even layer.

Sprinkle the marshmallows evenly over the sweet potatoes. Broil until the marshmallows are puffed and golden brown, about 1 to 1 1/2 minutes. Place the dish on a wire rack and let cool for 10 minutes before serving.

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