My Final Weight Loss Journey

I wish you all could see the picture in the Cooking Light Magazine.  It will make you want to make the recipe.  I always check their recipes in the Weight Watcher Recipe Builder.  I never find an error but I can make changes without affecting the HU's.  This one I was able to do that.  I don't think using Fat-Free Half & Half, light butter or egg beaters will change the taste of this recipe in order to have more mini marshmallows and pecans.  Right?  I'm posting this exactly how I plan to make it!  I can't wait to try this one!

UPDATE:  All I can say is WOW!  This is rich and good.  Everyone loved this dish.  I am sure that I will make it again!  It is easy and tastes so good!

I will put in parenthesis what the actual recipe called for, and the nutritionals at the bottom of the page reflect the recipe made using the ingredients in parenthesis.  Not the changes that I made.

HU's:  4
Servings:  8

Cooking Light Note:  You can make this dish up to two days ahead.  Simply bake the potatoes and assemble.  Then refrigerate and bake just before serving.

2 3/4 pounds sweet potatoes
1/4 cup Fat-Free Half-and-Half   (1/4 cup Half-and-Half)
3 Tablespoons light butter, melted  (3Tablespoons butter)
3 Tablespoons maple syrup
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/3 cup egg beaters  (1 large egg lightly beaten)
1 cup mini-marshmallows (1/2 cup mini-marshmallows)
4 Tablespoons chopped pecans  (2 Tablespoons chopped pecans)

Instructions:

Preheat oven to 400 degrees.

Pierce potatoes several times with a fork; place on a foil-lined baking sheet.  Bake at 400 degrees for 1 hour or until tender.  Cool slightly, peel and mash in a large bowl.

Reduce oven temperature to 350 degrees

Stir half-and-half and the next 8 ingredients (through egg beaters) into sweet potatoes.  Spoon mixture into a 2 quart baking dish coated with cooking spray.  Bake at 350 for 15 minutes.  Sprinkle the top with mini-marshmallows and chopped pecans;  Bake 12 minutes or until the mini-marshmallows are slightly melted.  Serve immediately.

Serving Size:  1/2 cup

CALORIES: 185, FAT 7.3g (sat 3.6g, mono 2.1g, poly 0.7g), PROTEIN 3.2g, CARB 28g, FIBER 3.4g, CHOL 41mg, IRON 1mg, SODIUM 315g, CALC 57mg

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