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INGREDIENTS

3/4 cup walnuts ; finely chopped
2.5 tablespoons light butter ; melted/divided
1.5 pounds sweet potatoes ; peeled, cut into 1/2" cubes
2 tablespoons half and half ; fat free
1/2 teaspoon pumpkin pie spice
1/2 teaspoon Salt
1/8 teaspoon Freshly ground pepper
1/3 CUP Orange juice

Servings

INSTRUCTIONS

#1 Preheat the oven to 400 degrees.

#2 Set six 4oz ramekins on a sturdy baking sheet. Coat the insides of the ramikins w/ nonstick cooking spray. In a small bowl, combine the walnuts and w.5 tbsp butter. Mix w/ fork to blend. Divide the mixture among the ramekins and press w/ a fork to cover the bottoms of the ramekins.

#3 Place the sweet potatoes in a medium pot and fill w/ enough cool water to cover potatoes. Bring to a boil. Cover and cook for about 10 min or ntil vert tender. Drain and place the potatoes in a medium mixing bowl. Add the orange juice, half and half, pumpkin pie spice, salt, pepper, and the remaining tbsp of butter. With an electric hand mixer, beat until smooth. Carefully pour the mixture into the ramekins.

#4 Bake for 10-12 min or until lightly browned.

NOTES

220 calories per serving; 4g protein, 24g carbs, 13g fat, 2.8g sat fat, 6mg cholesterol, 142 mg sodium, 5g fiber.

Serve w/ 3 oz pork tenderloin & 1 cup steamed spinach for a total calorie count of: 376.

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Mini Sweet Potato Casseroles

3/4  cup walnuts finely chopped
2.5 tablespoons light butter melted/divided
1.5 pounds sweet potatoes peeled, cut into 1/2" cubes
2 tablespoons half and half fat free
1/2 teaspoon pumpkin pie spice 
1/2 teaspoon Salt 
1/8 teaspoon Freshly ground pepper 
1/3 CUP Orange juice

#1 Preheat the oven to 400 degrees.
#2 Set six 4oz ramekins on a sturdy baking sheet. Coat the insides of the ramikins w/ nonstick cooking spray. In a small bowl, combine the walnuts and w.5 tbsp butter. Mix w/ fork to blend. Divide the mixture among the ramekins and press w/ a fork to cover the bottoms of the ramekins.
#3 Place the sweet potatoes in a medium pot and fill w/ enough cool water to cover potatoes. Bring to a boil. Cover and cook for about 10 min or ntil vert tender. Drain and place the potatoes in a medium mixing bowl. Add the orange juice, half and half, pumpkin pie spice, salt, pepper, and the remaining tbsp of butter. With an electric hand mixer, beat until smooth. Carefully pour the mixture into the ramekins.
#4 Bake for 10-12 min or until lightly browned.

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Nutrition

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Serving Size: 1 Serving (159g)
Recipe Makes: 6 Servings

Calories: 243
Calories from Fat: 123 (51%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 3.3g	16 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 5.7g
Cholesterol 9.9mg		3 %
Sodium 93.3mg		3 %
Potassium 509.6mg		13 %
Total Carbohydrate 26.3g		8 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 21.8g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 243

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