Sweet Potato-Pumpkin Purée
12.2g
Net Carbs
2.7g
Protein
10.6g
Fat
2.5g
Fiber
159
Calories
Ingredients:
- 3 large egg whites
- 5 tablespoons sucralose based sweetener (sugar substitute), divided
- 1/2 cup pecan halves
- 1 1/2 pounds sweet potato
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 15 ounces canned pumpkin
Directions:
- Heat oven to 250°F. Lightly butter a baking sheet.
- Place egg whites in a medium mixing bowl; beat with an electric mixer at high speed until foamy. Gradually add 3 tablespoons of sugar substitute and continue mixing just until soft peaks form. Spoon onto prepared baking sheet and spread with a spatula to ¼-inch thickness. Bake 35 minutes. Turn oven off; let meringue stand in oven for 45 minutes. Crush meringue and place in a bowl. Add pecans and toss gently to combine. Set aside.
- While meringue is resting, place sweet potatoes in a medium saucepan. Cover with water to 2 inches above potatoes and bring to a boil. Cook until tender, about 20 minutes, and drain. Return saucepan to medium-high heat. Add potatoes, butter, cream, 2 tablespoons sugar substitute, salt, cinnamon, pumpkin pie spice and pumpkin puree. Stir to combine. Mash with a potato masher until smooth. Heat through, about 1 minute.
- Transfer potato mixture to a serving dish and cover with meringue topping.
