Orange-Ginger Sweet Potato Casserole

Orange-Ginger Sweet Potato Casserole - 22g Carbs, 4g Fiber 4 medium sweet potatoes (about 3 1/2 lb), scrubbed 1 orange 2 tsp minced fresh ginger Salt and black pepper 1 Tbsp Splenda or sugar substitute 2 large egg yolks 1/2 cup nonfat milk Nonstick cooking spray 1/3 cup chopped pecans Preheat oven to 400 degrees F. Line a baking sheet with foil. Pierce potatoes with fork and place on sheet. Bake 75 minutes, until very tender. Remove from oven; cut in half lengthwise and let cool 10 minutes. Reduce oven temperature to 375 degrees F. From orange, grate 1 tablespoon zest. When cool enough to handle, scoop flesh from potatoes into bowl of food processor. Add orange zest, ginger, salt, and pepper; process to combine. Taste, add Splenda as desired. Add yolks to mixture; process to combine. With motor running, pour milk through feed tube and process until blended. Coat a 1 1/2-quart casserole with nonstick cooking spray. Spoon potato mixture into pan; spread to an even layer with a spatula. Sprinkle evenly with pecans. Bake 30 minutes, until hot and topping is browned. Nutritional Information: 156 Calories, 4g Protein, 22g Carbs, 4g Fiber, 7g Total fat, 1g Saturated fat, 69mg Cholesterol, 41mg Sodium