Orange-Ginger Sweet Potato Casserole

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This recipe makes 6 servings
Recipe Nutrition Info Comments 0
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This healthy sweet potato creation is spiked with citrus zest and fresh ginger. It’s so tasty, we’re sure it will become a new tradition at your dining table.


  • 4 medium potato(es), sweet
    (about 3-1/2 pounds), scrubbed
  • 1 medium orange(s)
    grated (use 1 tablespoon of zest)
  • 2 teaspoon ginger, fresh
  • 1 pinch salt
    more to taste
  • 1 pinch peppercorns, black
    freshly ground, more to taste
  • 1 tablespoon sugar substitute
  • 2 large egg yolk(s)
  • 1/2 cup(s) milk, fat-free
  • 1 spray(s) cooking spray
    to coat pan
  • 1/3 cup(s) nuts, pecans


  • 1

    Preheat the oven to 400°F. Line a baking sheet with foil. Pierce potatoes with fork and place on the sheet. Bake for 75 minutes, or until very tender. Remove from the oven, cut in half lengthwise, and let cool for 10 minutes. Reduce the oven temperature to 375°F.

  • 2

    Grate 1 tablespoon zest from the orange. When potatoes are cool enough to handle, scoop flesh from skins into bowl of food processor. Add orange zest, ginger, and a pinch of salt and pepper; process to combine. Taste and add sugar substitute, and additional salt and pepper, as desired. Add yolks to mixture; process to combine. With motor running, pour milk through feed tube and process until blended.

  • 3

    Coat a 1 1/2–quart casserole with cooking spray. Spoon in potato mixture and spread to an even layer with a spatula. Sprinkle evenly with pecans. Bake for 30 minutes, or until casserole is hot and nuts are browned.

Tip: The potatoes can be baked two days in advance. After they’re cool, scrape the flesh from the skin and store, refrigerated, in an airtight container.

Nutritional Information Amount Per Serving
  • Calories156
  • Total Fat7g
  • Saturated Fat1g
  • Sodium41mg
  • Carbohydrates22g
  • Dietary Fiber4g
  • Protein4g
  • Cholesterol-
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