From yesterday's free South Beach email newsletter:


Orange-Ginger Sweet Potato Casserole

Phase 2

Serves 6

Description
We've updated the traditional sweet potato casserole with this fiber-rich version. Our creation is spiked with citrus zest and fresh ginger. It's so tasty, we're sure it will become a new holiday tradition.

Tip: The potatoes can be baked two days in advance. After they're cool, scrape the flesh from the skin and store, refrigerated, in an airtight container.

Ingredients
4 medium sweet potatoes (about 3 1/2 pounds), scrubbed
1 orange
2 teaspoons minced fresh ginger
Salt and black pepper
1 tablespoon Splenda® or sugar substitute
2 large egg yolks
1/2 cup nonfat milk
Nonstick cooking spray
1/3 cup chopped pecans

Instructions

Preheat oven to 400°F. Line a baking sheet with foil. Pierce potatoes with fork and place on sheet. Bake 75 minutes, until very tender. Remove from oven; cut in half lengthwise and let cool 10 minutes. Reduce oven temperature to 375°F.

From orange, grate 1 tablespoon zest. When cool enough to handle, scoop flesh from potatoes into bowl of food processor. Add orange zest, ginger, salt, and pepper; process to combine. Taste, add Splenda® as desired. Add yolks to mixture; process to combine. With motor running, pour milk through feed tube and process until blended.

Coat a 1 1/2-quart casserole with nonstick cooking spray. Spoon potato mixture into pan; spread to an even layer with a spatula. Sprinkle evenly with pecans. Bake 30 minutes, until hot and topping is browned.

Nutritional Information:
156 calories
4 g protein
22 g carbohydrate
4 g fiber
7 g total fat
1 g saturated fat
69 mg cholesterol
41 mg sodium