Sweet Potato Shams with Almonds
These little desserts are great with a scoop of vanilla or caramel soy ice cream.
2 medium sweet potatoes
2 tablespoons sugar
1 1/2 tablespoons heart-healthy vegetable oil spread such as Benecol
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
1/2 cup chopped almonds
Preheat oven to 400°F.
Spray 4 (6-ounce) ramekins with cooking spray and set aside.
Peel sweet potatoes and slice into bite-sized chunks. Place in a pot and cover with water. Bring to a boil, and boil 15 minutes or until very soft. Drain in a colander, and return to pot.
Whisk in sugar, Benecol and egg. Add vanilla, cinnamon, nutmeg, ginger and salt, and whisk until smooth.
Divide mixture among prepared ramekins, sprinkle with almonds, and bake for 20 minutes or until light and slightly puffy.
Cool slightly and serve warm.
Calories 207; Fat 12 g; Sat Fat 1.9 g; Mono Fat 6.1 g; Poly Fat 2.8 g ; Protein 6 g; Carb 21 g; Fiber 3 g; Cholesterol 53 mg; Sodium 72 mg; Calcium 62 mg; Potassium 389 mg; Vitamin E 4.6 mg*;