Sunday, November 20, 2011

Roasted 'Candied' sweet potato casserole from The Biggest Loser

Roasted "Candied" Sweet Potato Casserole from Biggest Loser Thanksgiving.  Photo: Christopher Kalima; food styling:  Aida Mollenkamp.

As promised in the article on San Jose Fitness Examiner, here is one of the Thanksgiving recipes featured on The Biggest Loser: Where Are They Now special, November 23, 2011. More recipes from the episode: Spinach Salad w/Pear and Pomegranate; 
Orange-Cranberry Relish 


Roasted "Candied" Sweet Potatoes Casserole
Makes 10 servings
Prep Time: 15 mins
Cook Time: 20 to 25 mins

3 lbs sweet potatoes, peeled and cut into 1-inch chunks
1/2 tsp kosher salt
1/2 cup fat-free low-sodium vegetable broth
1 tbsp olive oil
Zest and juice of 1 medium orange (or 2 tbsp fresh orange juice)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 cup plain lowfat Greek yogurt
2 ounces goat cheese, crumbled

Place sweet potatoes in a large pot, cover by 1-inch with cold water and add kosher salt. Bring to a boil over high heat. When it boils, cover pot, reduce heat to low, and cook until potatoes are knife tender, 15 to 20 minutes. Drain and set aside to cool briefly. (Can be done up to 5 days ahead and stored refrigerated in an airtight container.)

When cool enough to handle, mix sweet potatoes with broth, olive oil, zest, juice, and spices, and turn into a 2-quart baking dish.

Heat oven to broil or 500°F and arrange a rack in the upper third. Spread yogurt in an evenly layer over potatoes then sprinkle goat cheese all over the top.

Broil until lightly toasted, about 1 to 3 minutes. (Watch carefully so they don’t burn.) Serve warm.

Nutritional information (per serving):   
Calories   140
Fat calories   30
Total fat   grams;  3.5
Sat fat   grams,  1.5
Cholesterol mg    5
Sodium mg  220
Total carbohydrates g   22
Fiber g   3
Sugars g   6
Protein g   5
Vitamin A IUs   %;    280
Vitamin C  %   15
Calcium   %  6
Iron   %  4
mins

3 lbs sweet potatoes, peeled and cut into 1-inch chunks
1/2 tsp kosher salt
1/2 cup fat-free low-sodium vegetable broth
1 tbsp olive oil
Zest and juice of 1 medium orange (or 2 tbsp fresh orange juice)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 cup plain lowfat Greek yogurt
2 ounces goat cheese, crumbled

Place sweet potatoes in a large pot, cover by 1-inch with cold water and add kosher salt. Bring to a boil over high heat. When it boils, cover pot, reduce heat to low, and cook until potatoes are knife tender, 15 to 20 minutes. Drain and set aside to cool briefly. (Can be done up to 5 days ahead and stored refrigerated in an airtight container.)

When cool enough to handle, mix sweet potatoes with broth, olive oil, zest, juice, and spices, and turn into a 2-quart baking dish.

Heat oven to broil or 500°F and arrange a rack in the upper third. Spread yogurt in an evenly layer over potatoes then sprinkle goat cheese all over the top.

Broil until lightly toasted, about 1 to 3 minutes. (Watch carefully so they don’t burn.) Serve warm.

Nutritional information (per serving):   
Calories   140
Fat calories   30
Total fat   grams;  3.5
Sat fat   grams,  1.5
Cholesterol mg    5
Sodium mg  220
Total carbohydrates g   22
Fiber g   3
Sugars g   6
Protein g   5
Vitamin A IUs   %;    280
Vitamin C  %   15
Calcium   %  6
Iron   %  4

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