Lighter Sweet Potato Casserole

My sister, Julie, makes our Sweet Potato Casserole for Thanksgiving every year. She typically has to make two, so we are sure to have enough and some for leftovers. This Lighter Sweet Potato recipe is very similar to a recipe I created for the Southern Living Christmas Cookbook when I worked as an Editor at Oxmoor House. I love the orange accents in this recipe. You can also substitute 2 tablespoons of Grand Marnier for 2 of the tablespoons of orange juice, which adds amazing flavors.

I reduced some of the fat and calories without sacrificing any flavor or texture to my updated version of Lighter Sweet Potato Casserole. What I also love about this recipe is that you can make it ahead of time, and it freezes beautifully. Remove it from the freezer the day before Thanksgiving and thaw it in the refrigerator. When thawed, bake according the directions below.

People often ask me are sweet potatoes really better for you then baked potatoes. Baked potatoes and sweet potatoes contain about the same amount of carbohydrates. Sweet potatoes have a leg up in that they have more fiber and are slightly lower on the glycemic index so blood glucose will rise slower when you eat sweet potatoes. Other than that, a medium-sized baked sweet potato has 102 calories, 24 grams of carbohydrates, 2 grams of protein, 4 grams of fiber and no fat or cholesterol. A baked potato has about 120 calories, 28 grams of carbohydrate, 3 grams of both fiber and protein, and is also free of fat and cholesterol. More importantly is how are the potatoes cooked, how big of a potato are you eating, and what are you putting on top of fit.

Happy Thanksgiving to all of you and thank you for your continued support! I’m thrilled to be back. Alison

Holiday Oatmeal Chocolate Pecan Pie

“Life is uncertain. Eat dessert first.” -Ernestine Ulmer

Remember me? I know it’s been a while, and sometimes life happens like that. In 2018, I started my blog Ingredients, Inc. at the height of my food freelance career. At that time, I was doing recipe development for top food brands, food writing for top print magazines, national food television segments, nutrition counseling, speaking engagements and creating recipes for three international cookbooks.

This path gradually lead to travel freelance, projects, traveling the world for work, publishing Healthy Travel magazine, marketing jobs, social media jobs, content writing and much more. Then, one of my freelance clients offered me a job full time, and there you have it. My career completely shifted again.

Because I have missed working with food, recipes, photography and all of the amazing creative opportunities and people that come along with it, I am reintroducing Ingredients, Inc.

And what better time than now. Since Thanksgiving is next week, I am sharing one of my favorite Thanksgiving pie recipes: Holiday Oatmeal Chocolate Pecan Pie. It’s super easy, fantastic and is the perfect holiday dessert. You only need 15 minutes of hands-on time. Adding Oatmeal to this pie makes this recipe a little bit healthier and enhances the texture. Feel free to use dark chocolate chips instead of semisweet if you wish.

Trust me, you will love this Thanksgiving dessert (consider making two and freeze one or give it as a gift).  Have a great day and thank you for following! Alison