A new addition to an old favorite, for lots of vitamins, fiber, and sweetness without the sugar.
What You Need:
6 sweet potatoes
1 (16 ounce) can of plums, remove pits
3/4 C honey
3/4 tsp. ground cinnamon
1 tsp. salt
1 fluid ounce prune juice
2 tbsp. lemon juice
1/4 C margarine, melted
How to Make It:
Heat the oven temperature to 425 degrees.
Poke the sweet potatoes with a fork all the way around.
Lay the potatoes on a cookie sheet.
Bake 55 minutes or until tender.
Reduce the oven temperature to 350 degrees and allow it cool to that temperature before returning the casserole to the oven.
Cool the sweet potatoes to just about room temperature.
Peel and cut the cooled potatoes into 1/2 in. slices.
Pour the honey into a medium size mixing bowl.
Sprinkle in the cinnamon and salt.
Pour in the prune and lemon juice.
Carefully stir in the melted margarine until all the ingredients are completely incorporated together.
Layer half of the plums into the bottom of a rectangular baking dish.
Lay the half of the potato slices over the plums.
Pour half of the honey mixture over the top.
Layer the remaining plums, then potatoes and top with the remaining honey mixture.
Bake 40 minutes, basting occasionally, until heated through.
8 Servings
Sprinkle the top with chopped pecans before baking to give this dish a little crunch.
It is much more healthy than all the sugar in marshmallows and gives a nice contrast with the soft moistness of the casserole.
Just beware of nuts around the holidays. They have protein, but also fat. They can, however, help you feel full if you eat them in small quantities, which will help you stop overeating.
