I heard on the radio that the average person gains one pound every holiday season and is never able to lose that pound. Thus, after five years, you have gained a full five pounds solely from holiday eating. The holidays are all about having unhealthy food in abundance. However, we can modify what and how much we eat, without sacrificing the deliciousness of the season.
With Thanksgiving upcoming, I have been looking for healthier recipes for my favorite foods, and there are many options out there. Ellie Krieger, a chef well-known for providing delicious yet healthy recipes, has a wonderful recipe for sweet potato-pecan casserole (find the original here!) that everyone will enjoy. Even better: it’s only 160 calories per serving! So eat up! And Happy Thanksgiving.
Share your favorite recipes, let us know if you try this one, and stay healthy this holiday season!
Sweet Potato-Pecan Casserole by Ellie Krieger
- Cooking spray
- 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
- 1/3 cup honey
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Kosher salt
- 1 tablespoon packed dark brown sugar
- 1/3 cup finely chopped pecans
Yields 8 servings, Total time: 1hr 15 min
Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.