Sweet Potato Casserole Weight Watchers Recipe 45
SWEET POTATO CASSEROLE (WEIGHT WATCHERS) RECIPE - (4/5)
Provided by marck
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375˚F; spray an 8" square baking dish with nonstick cooking spray. Arrange half of the apples in the baking dish; top with half of the sweet potatoes, then sprinkle with half the ginger and half the salt. Repeat the layers. 2. In a small bowl, combine the juice concentrate, brown sugar, lemon juice, cinnamon, cloves and 1/4 cup water. Pour over the potatoes. Cover with foil and bake 45 minutes; dot with the margarine. Bake, uncovered, until tender, bubbling and lightly browned, about 15 minutes longer.
WW SQUASH CASSEROLE
Make and share this Ww Squash Casserole recipe from Food.com.
Provided by GibbyLou
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Thickly slice squash and onion and boil in enough water to cover until tender.
- Drain, add crushed crackers, margarine, cheese, salt and pepper.
- Pour into a PAM sprayed 9x9 casserole dish.
- Bake at 350 for 30 minutes or until lightly browned.
Nutrition Facts : Calories 106.6, Fat 5, SaturatedFat 2, Cholesterol 7.9, Sodium 592.6, Carbohydrate 10.7, Fiber 2, Sugar 3.8, Protein 6.4
SWEET POTATO CASSEROLE BY WLW
These are delicious fluffy sweet potatoes mixed with butter, sugar, and vanilla, and baked with a crunchy pecan streusel topping on half and mini marshmallows on the other. A must have at our table during the Holidays.
Provided by JsBride
Categories Yam/Sweet Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs.
- Spread sweet potato mixture into the prepared baking dish.
- In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over half of the sweet potatoes.
- Bake for 25 minutes in the preheated oven.
- Add the marshmallows to the sweet potato mixture during the last 5 minutes of baking.
- If desired it can be made with just the pecan topping or just the marshmallow topping (just double the amounts).
- If making ahead of time bake as directed for 25 minutes, and when about ready to serve warm in oven at 350 for 15 minutes then add marshmallows and bake for another 5 minutes.
Nutrition Facts : Calories 418.6, Fat 20.5, SaturatedFat 9.1, Cholesterol 70.1, Sodium 94.6, Carbohydrate 57.9, Fiber 2.5, Sugar 42.3, Protein 3.7
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- Preheat oven to 400°F. Line a rimmed baking sheet with foil. Coat an 8-inch square baking dish with cooking spray.
- Prick potatoes all over with a fork. Place potatoes on prepared baking sheet. Roast until fork-tender, about 1 hour. Cut potatoes in half; cool 15 minutes. Reduce oven temperature to 350°F.
- Meanwhile, place carrots in a large saucepan and add enough salted water to cover them by 2 inches; bring to a boil over high heat. Reduce heat to medium-low; simmer carrots until very tender, about 25 minutes. Drain; set aside.
- Melt butter in a small skillet over medium heat; cook, swirling pan occasionally, until golden brown, 5-6 minutes.
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