Cancer fighting properties:
Sweet potatoes are terrific tubers which should replace white potatoes during Thanksgiving. Sweet potatoes are excellent sources of beta-carotene and vitamin C. Both of these antioxidant nutrients strengthen your immune system and fight off infections such as that winter cold. Sweet potatoes also provide fiber and potassium—two nutrients that are deficient in the diet of most Americans.
Cook Time: 1 hr 15 min
Serves: 8
Per Serving: 160 Calories, 4g Fat (1g Saturated), 25 mg Cholesterol, 180mg Sodium, 31g Carbohydrate, 3g Fiber, 3g Protein
Ingredients:
Cooking spray
⅓ cup honey
1 large egg
1 teaspoon ground cinnamon
3 ½ pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
Kosher salt
1 tablespoon packed dark brown sugar
⅓ cup finely chopped pecans
Cooking Directions:
- 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, ½ teaspoon cinnamon, the nutmeg, ginger and ½ 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 ½ teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.
Recipe from: Ellie Krieger for Food Network Magazine