New take on sweet potatoes

Sweet potatoes are a staple at many Thanksgiving dinners, but you’ve likely never had them quite like this before.

St. Elizabeth Healthcare Chef Chris Crowley shares his recipe for sweet potato brûlée below, which is not only a decadent way to enjoy the root vegetable this Thanksgiving, but also a healthier way (with only 140 calories and four grams of fat per serving). The recipe below yields 12 servings. Each serving should be about 1/3 cup.

Ingredients

• 2 – 3 sweet potatoes
• 1 cup heavy whipping cream
• 1 container Greek yogurt – 0% Fat (about 5.3 ounces)
• 1/4 cup  agave Syrup, honey or brown sugar
• 1/8 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/8 teaspoon allspice
• 2 teaspoons bourbon
• 2 -3 egg yolks – pasteurized
• 6 teaspoons turbinado sugar

Directions

1. Place the sweet potatoes on a baking sheet and bake in a 400 °F oven for about 1 hour or until tender. Allow the potatoes to cool.
2. Remove the skin from the sweet potatoes and mash the potatoes until smooth.
3. In a large bowl, add the cream – whisk until it begins to thicken, soft peaks.
4. Add the Greek yogurt, syrup, nutmeg, cinnamon, allspice and bourbon to the cream – whisk to combine.
5. Whisk with egg yolks until light and pale in color.
6. Fold the sweet potato and egg yolks into the cream.
7. Mix until smooth and portion into serving glasses.
8. Allow the sweet potato mixture set about 4 – 6 hours or overnight.
9. Just before serving, sprinkle each dessert with sugar.

Nutritional Information

• 140 calories
• 4 grams fat
• 23 grams carbohydrates
• 3 grams protein
• 16 milligrams cholesterol
• 55 milligrams sodium

Recipe courtesy of Chef Chris Crowley with St. Elizabeth Healthcare