A scrumptious, low-fat and gluten-free appetizer or snack! Sweet potatoes with orange flesh are packed with Vitamin A, which plays an important role in immune function, vision production, and cellular health. This recipe calls for egg whites rather than whole eggs. This would be a good option for people who have difficulty controlling their total and LDL cholesterol, or anyone who might wish to be cautious regarding egg consumption.
Ingredients
- 1 cup mashed cooked sweet potato
- 8 egg whites
- 1 tsp. cinnamon
- ½ cup chopped walnuts (optional*)
- ¼ cup unsweetened coconut flakes (optional*)
- 2 tsp. maple syrup (optional*)
Directions
- To make mashed sweet potato: Bake sweet potatoes in oven (or microwave) until fork tender. Let cool and scrape out flesh and mash gently with fork until smooth.
- Preheat oven to 375F. Combine all ingredients in a blender or large, immersion blender-friendly bowl. Blend together until very smooth - about 30 seconds.
- Pour into lightly greased mini muffin tins (or you can line with liners), filling each tin about 2/3 of the way full.
- Bake for 20-25 minutes until toothpick inserted in center comes out clean. Remove from oven, let cool completely, then remove from tin and store in refrigerator.
Yields 24 servings (24 muffins)
Nutrition information per serving: Calories 44; Total Fat 2g; Saturated Fat 1g; Carbohydrate 5g ; Fiber 1g; Protein 4g; Sodium 59mg. *Nutrition information includes all optional ingredients
Recipe adapted from: http://gabbysgfree.com