5-6 Medium Sweet Potatoes (Peeled)
1/3 Cup Honey
1 Organic Egg
1 TSP Packed Dark Brown Sugar
Few Sprinkles Ground Ginger
1/2 Teaspoon Ground Nutmeg
2 Dashes 100% Organic Pure Vanilla
1/3 Cup Chopped Pecans
Few Drizzles 100% Maple Syrup
2 Spoonful's Ground Cinnamon
Couple Dashes Sea Salt
Preheat oven to 350 degrees. Lightly coat casserole dish with cooking spray. Boil peeled potatoes for 20-25 minutes in pot or 15-20 minutes in microwave. Drain and cool slightly. Add cooked potatoes to a mixing bowl and mash with a fork. Then combine honey, egg, 2 TPS Cinnamon, Nutmeg and Vanilla and mix together with an electric mixer until smooth. Pour into baking dish and top with brown sugar, sea salt cinnamon and pecan mixture.
Bake 40-45 minutes or until edges brown slightly. Serve immediately or cool to room temperature, then refrigerate to serve the next day.
With only 160 Calories per serving (about 3/4 Cup) this cleaned up version of one of my favorites boasts just 4 g Fat, 31 g Carbs, 3 g Fiber and 3 g Protein!