Sweet Potato-Pumpkin Purée Recipe


Atkins Sweet Potato-Pumpkin Purée
12.2g
Net Carbs
Prep Time: 20 Minutes
Style:American
Cook Time: 80 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.7g

Protein

10.6g

Fat

2.5g

Fiber

159.3cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 0 1/2 cup, halves PECAN NUTS Mave Enterprises Inc.
  • 0 1/2 cup HEAVY CREAM Whole Foods Market, Inc.
  • 3 large Egg White (from 1 large egg= 33g)
  • 0 1/2 tsp Pumpkin Pie Spice
  • 15 oz Pumpkin (Without Salt, Drained, Cooked, Boiled)
  • 0 1/2 tsp CINNAMON Sugar 'N Spice, Inc.
  • 0 1/4 cup Unsalted Butter Stick
  • 0 1/2 tsp SALT Morton Salt, Inc.
  • 1 1/2 lb SWEET POTATO Target Stores
  • 5 tbsp Sucralose Based Sweetener (Sugar Substitute)

DIRECTIONS

  1. Heat oven to 250°F. Lightly butter a baking sheet.
  2. 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.
  3. 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.
  4. Transfer potato mixture to a serving dish and cover with meringue topping.

Cooking Tip

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