With Thanksgiving right around the corner, I’m sure I’m not the only one scrambling to find some healthier alternatives to the standard dishes that my family expects. This particular recipe is an excellent replacement for the usual candied yams that are packed with sugar and calories. It’s also a great way to sneak a little fruit into everyone’s dinner.
1 16-ounce can sweet potatoes, cut into 1-inch slices
1 16-ounce can crushed pineapple packed in its own juice
1/2 teaspoon salt
1 teaspoon brown sugar substitute
1 teaspoon Butter Buds sprinkles
Preheat oven to 350 degrees.
Place half of the sweet potatoes in a 1 ½ quart casserole sprayed with nonstick cooking spray. Top with half of the pineapple. Repeat layers with remaining sweet potatoes and pineapple.
In a separate bowl, combine brown sugar substitutes, butter buds and salt. Crumble over top of the sweet potatoes and pineapple. Cover and bake for 45 minutes.
Nutritional Information: Calories: 117, Fat: 0 g, Protein: 2 g, Carbohydrate: 29 g
Serving Size: 1/2 cup Number of Servings: 8