Sweet Potato Puff

Makes 16 servings.


2 lbs dark sweet potatoes or yams (2 cups mashed)
1 cup canned pumpkin puree
1 large egg
3 large egg whites
½ cup light sour cream
⅔ cup Splenda granulated sweetener
1 tablespoon margarine or butter, melted
¾ teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
¼ cup chopped pecans


1. To prepare the sweet potato or yams, pierce the sweet potatoes with a fork and place in microwave.
2. Cook on high for 10 minutes or until the flesh is soft.
3. Preheat oven to 350°F. Coat a 2 quart casserole dish with nonstick cooking spray.
4. Cut the sweet potatoes or yams in half and scoop out the flesh into a large mixing bowl. Add the remaining ingredients, except the pecans, and beat until smooth. Spoon into the casserole dish and smooth the top.
5. Sprinkle the top with nuts.
6. Bake for 25-30 minutes or until the center slightly puffs.

Nutritional Info (per serving):

Calories 140
Carbohydrates 19g
Total Fat 6g
Protein 4g
Fiber 3g
Cholesterol 30mg

Diabetic Exchanges: 1 Starch, 1 Fat
Carbohydrate Choices: 1
Weight Watchers Point Comparison: 3

Additional comments:

Serving size is about a half cup.

Marlene Koch, RD, is a registered dietitian who has specialized in delicious food and healthy lifestyles for over twenty years. Marlene holds a degree in Nutritional Science from the University of Los Angeles, California. Marlene is a best-selling author of healthy, low-sugar cookbooks. Marlene is a frequent guest on TV, radio and websites such as iVillage and dlife.com.
Read more about Marlene Koch

The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.