RECIPE – Sweet Potato Puff

Now, I am a Yankee boy, growing up in New Hampshire. To me, a sweet potato is some kind of exotic animal, not something one would find on the Thanksgiving table. Of course I fell in love with and married a woman from Florida, who had a very different repitoire of food staples. I grew up with pumpkin pie, she grew up with pecan pie. My family always had jelled cranberry sauce, her family always had baked sweet potatoes. The first year was interesting as we merged our various tastes.

Then we moved out to Washington state, due to a job change. We had friends out here, our dearest friends in the world and we formed a fused, extended family from both households, to share bills and help out with household needs. Not easy, but it has worked for us, giving us the ability to thrive in a world turned against the small family. She was a Mexican-American daughter of an Ohio politician, he was a world traveled man of British descent. The combination of all of our backgrounds began giving us a new perspective, and diversity of food.

For Thanksgiving, a tradition in our unusual household of four adults as well as combined children under a single roof has been this dish. Found when we were adapting our cookbooks to the needs of two diabetics in the household, it became an immediate hit. Even my son, a finicky eater if there ever was one, devours it whenever we make it. It has replaced the pumpkin pie for Thanksgiving dinner as a result.

  • 2 pounds dark sweet potatoes (2 cups mashed)
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 3 large egg whites
  • 1/2 cup light sour cream
  • 2/3 cup Splenda granulated sweetener
  • 1 tbsp butter, melted
  • 3/4 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup chopped pecans
  1. To prepare the sweet potatoes, pierce the sweet potato with a fork and place in microwave. Cook on high for 10 minutes, or until the flesh is soft.
  2. Preheat the oven to 350 degrees. Coat a 2-quart casserole or souffle dish with nonstick cooking spray.
  3. Cut the sweet potatoes in half and scoop out the flesh into a large bowl. Add the remaining ingredients, except the pecans, and beat until smooth. Spoon into the casserole dish and smooth the top. Sprinkle with nuts.
  4. Bake for 25 to 30 minutes, or until the center slightly puffs.

Per 1/2 cup
Calories: 140
Fat: 6g
Carbs: 19
Protein: 4g

My wife’s comments on the recipe:

Note: This was so so so good! It tasted a lot like pumpkin pie, without the crust. I wish I could’ve had a second helping. It is seriously one of my favorite things I’ve made. It may just become a Thanksgiving and Christmas staple. You MUST try it!!