When I was a kid, my family always served the marshmallow-topped-yams thing with the Thanksgiving turkey. Then as an adult I discovered this recipe for a pecan-topped “Sweet Potato Puff.” Say goodbye marshmallows! I haven’t made another kind since, and everyone who has had it at my house wants the recipe. It’s fabulous and relatively low-fat and healthy. It comes from Healthy Homestyle Cooking by Evelyn Tribole.
The recipe calls for sweet potatoes, but you can make it with yams as well.
3 cups cooked and cubed fresh sweet potatoes (2 large ones equals about 3 cups. Bake them the day before).
4 egg whites
¼ cup sugar
1 teaspoon vanilla
2 tablespoons all-purpose flour
½ cup brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter
½ cup chopped pecans
To make the potato puff: Preheat oven to 350. Spray a 1 ¼ quart casserole with no-stick spray. Set casserole aside.
Using a food processor or electric mixer, process or mix the sweet potatoes, egg whites, sugar, vanilla, and flour until smooth. Transfer the mixture to the prepared casserole. Set aside while preparing the topping.
To make the pecan topping: In a small bowl, use your fingers to rub together the brown sugar, flour and butter until crumbly. Stir in the pecans. Sprinkle the mixture on top of the potato puff.
Bake about 30 minutes or until golden brown.
Makes 6 servings. (335 calories per serving, 11 g Fat)
On my Pinterest board, I also have a wonderful recipe for homemade cranberry sauce. It’s much tastier than canned and far easier to make than you’d think! And for the day after Thanksgiving (or the day after that), I have a great recipe for white bean turkey chili.