The perfect holiday dessert, with a unique and delicious addition. This low-calorie recipe will be a new favorite.
[cooked-sharing]
Prepare topper: Preheat oven to 325 degrees F. Combine egg and water in a medium bowl. Beat with a wire whisk or fork until frothy. Add packed brown sugar and stir until combined. Stir in cereal flakes and pistachio nuts.
Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray. Spread nut mixture in a thin layer in prepared pan. Bake for 10 to 15 minutes or until nuts appear dry, stirring once halfway through baking. Spread nut mixture on a piece of foil coated with nonstick cooking spray. Separate nut mixture into individual pieces or small clusters; cool completely. Set aside.
Preheat oven to 375 degrees F. Combine sweet potatoes, honey, brown sugar, orange peel, allspice and mace in a large bowl. Add egg. Beat lightly with a fork just until combined. Gradually stir in buttermilk. Pour into a 9-inch pie plate.
Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Cover with foil and refrigerate within 2 hours. Sprinkle with Crunchy Pistachio Topper just before serving. If desired, top individual servings with whipped topping.
Source: Eating Well
Active time: 25 minutes
Total: 1 hour 10 minutes
Tips: If using sugar substitutes, we recommend the following: Sweet 'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: same as below, except 143 cal., 24 g carb., 121 mg sodium. Exchanges: 1 other carb. Carb choices: 1.5.
For the mashed sweet potatoes, wash, peel and cut off woody portions and ends of 1 1/3 pounds sweet potatoes. Cut into quarters. In a covered large saucepan, cook sweet potatoes in enough water to cover for 25 to 30 minutes or until tender. Drain. Mash; measure 2 cups.
To make sour milk, place 1 tablespoon vinegar or lemon juice in a 1-cup glass measure. Add enough fat-free milk to make 1 cup total liquid. Let stand for 5 minutes before using.
To make ahead: Crunchy Pistachio Topper can be made ahead (Steps 1 and 2) and stored in a tightly covered container in the refrigerator for up to 1 week.
1 servings
10 servings
- Amount per serving
- Calories164
- % Daily Value *
- Total Fat 34g44%
- Saturated Fat 05g25%
- Cholesterol 1mg1%
- Sodium 1229mg54%
- Total Carbohydrate 297g108%
- Dietary Fiber 26g93%
- Total Sugars 184g
- Protein 54g
- Potassium 3054mg65%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Prepare topper: Preheat oven to 325 degrees F. Combine egg and water in a medium bowl. Beat with a wire whisk or fork until frothy. Add packed brown sugar and stir until combined. Stir in cereal flakes and pistachio nuts.
Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray. Spread nut mixture in a thin layer in prepared pan. Bake for 10 to 15 minutes or until nuts appear dry, stirring once halfway through baking. Spread nut mixture on a piece of foil coated with nonstick cooking spray. Separate nut mixture into individual pieces or small clusters; cool completely. Set aside.
Preheat oven to 375 degrees F. Combine sweet potatoes, honey, brown sugar, orange peel, allspice and mace in a large bowl. Add egg. Beat lightly with a fork just until combined. Gradually stir in buttermilk. Pour into a 9-inch pie plate.
Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Cover with foil and refrigerate within 2 hours. Sprinkle with Crunchy Pistachio Topper just before serving. If desired, top individual servings with whipped topping.
Notes
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