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Sweet Potato Casserole
By Cindy Weber
There's no need to sweeten this side with sugar—pumpkin pie spice adds nice flavor to these already-sweet potatoes. Enjoy after Cleanse
Whipped Sweet Potato Casseroles
8 Tbsp walnuts, finely chopped, divided
2 Tbsp ground flaxseeds
2½ Tbsp canola oil, divided
1½ lb sweet potatoes, peeled and cut into ½" cubes
⅓ c orange juice
2 Tbsp fat-free half-and-half
½ tsp pumpkin pie spice
⅛ tsp salt
⅛ tsp ground black pepper

1. PREHEAT the oven to 400°F. Coat six 4-ounce ramekins with cooking spray. Place on a baking sheet.
2. COMBINE 6 tablespoons of the walnuts, the flaxseeds, and 1½ tablespoons of the oil in a small bowl until blended. Divide the mixture among the ramekins and press with a fork to cover the bottoms of the ramekins.
3. BRING 2" of water to a boil in a large saucepan with a steamer basket inserted over high heat. Add the sweet potatoes, cover, and cook over medium heat for 15 minutes, or until very tender.
4. PLACE the potatoes in a medium bowl. Add the orange juice, half-and-half, pumpkin pie spice, salt, pepper, and the remaining 1 tablespoon oil. With an electric mixer, beat the mixture until smooth. Divide among the ramekins. Sprinkle with the remaining 2 tablespoons walnuts.
5. BAKE for 10 minutes, or until golden brown
Prep Time: 10 minutes Cook Time: 25 minutes
Category: Side Dishes Servings: 6

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