Easyallergyfriendlysweetpotatocasserolesouffle Recipes

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HEALTHY SWEET POTATO CASSEROLE

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 10



Healthy Sweet Potato Casserole image

Steps:

  • Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray. Put the sweet potatoes in a large pot and cover with salted water by 2-inches. Bring to a boil over medium-high heat. Add the carrots. Cook until both the potatoes and carrots are tender, about 15 minutes. Drain well.
  • Transfer the potatoes and carrots to a large bowl and add the sugar, butter, ginger, zest, and cinnamon. Mash until well combined and slightly chunky. Season with salt and pepper. Stir in the egg whites and transfer to the baking dish. Sprinkle with the nuts and bake until well puffed and hot through, about 30 minutes.

Nutrition Facts : Calories 197, Fat 6 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 218 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 3 grams

2 pounds sweet potatoes, peeled and cut into 2-inch pieces
3 medium carrots, 8 ounces, peeled and cut into 2-inch pieces
1/4 cup packed light brown sugar
2 tablespoons unsalted butter
2 teaspoons freshly grated ginger
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
2 egg whites, lightly beaten
1/3 cup chopped pecans

I CAN'T BELIEVE IT'S NOT SWEET POTATO CASSEROLE

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 9



I Can't Believe It's Not Sweet Potato Casserole image

Steps:

  • Preheat the oven to 350 degrees F.
  • Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked).
  • With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soy milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir.
  • Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 to 50 minutes.
  • Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!

Nutrition Facts : Calories 142, Sodium 263 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 5 grams, Sugar 12.5 grams

8 cups peeled and cubed butternut squash
2/3 cup light vanilla soy milk
2/3 cup sugar-free pancake syrup
1/2 cup granulated no-calorie sweetener (recommended: Splenda)
1/2 teaspoon salt
1 cup fat-free liquid egg substitute
1 teaspoon vanilla extract
2 teaspoons cinnamon
2 cups miniature marshmallows

EASY ALLERGY FRIENDLY SWEET POTATO CASSEROLE/ SOUFFLE

This turned out so yummy you would never know you were missing the egg and nut ingredients. I will use this from now on, yummy and easy enough to do year round. The fruit is not obvious in the recipe, it just intensifies the flavors. *Based on a Zaar user, "JerriLea's" recipe except with allergy friendly changes.

Provided by Tiffiny 2

Categories     Yam/Sweet Potato

Time 1h35m

Yield 2 2.5 L cornin ware dishes, 16 serving(s)

Number Of Ingredients 5



Easy Allergy Friendly Sweet Potato Casserole/ Souffle image

Steps:

  • Boil sweet potatoes in water for 30 to 40 minutes, until soft.
  • Cool.
  • Peel and mash potatoes.
  • In blender, blend pineapple, oranges with the juices in the cans until pureed.
  • Add 2 cups of fruit mixture, brown sugar and cinnamon to mashed potatoes and mix.
  • Bake in baking dishes for 35 minutes, fills one 2.8 Liter Corning Ware Oblong dish and one 2.5 Liter Corning Ware round dish perfectly.

Nutrition Facts : Calories 127.4, Fat 0.1, Sodium 41.8, Carbohydrate 31.5, Fiber 2.7, Sugar 20, Protein 1.3

8 medium sweet potatoes
15 ounces of chopped canned pineapple
11 ounces mandarin oranges
2 teaspoons cinnamon
1 cup light brown sugar

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