Skinny Scalloped Sweet Potato Casserole
Ingredients
- 2 cups onions, chopped
- 1½ cups fat-free cottage cheese or fat-free ricotta cheese
- ⅔ cup buttermilk
- 1 egg white
- 10 cups sweet potatoes (yams), peeled and sliced into very thin slices (~4 large yams, about 3 pounds) see shopping tips
- ⅓ cup Parmesan Cheese, shredded
- Salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees. Line a baking pan or cooking sheet with foil. Coat a 9 x 9-inch pan (glass or metal) with cooking spray.
- Place onions on a microwave-safe plate and cook for about 4 minutes in the microwave, until soft.
- In a food processor or blender, add cooked onions, cottage cheese, buttermilk, and egg white. Process until smooth.
- Peel all potatoes. Slice each very thin by hand or use a mandolin. Arrange ½ of the slices in pan. Start at the edges and work in, overlapping. Press down on potatoes then spread with ½ of cheese mixture. Season with a little salt, pepper, and 2 tablespoons of Parmesan cheese. Layer remaining potatoes and spread the top with remaining cheese sauce. Sprinkle with a little more salt, pepper, and top with 3 tablespoons Parmesan cheese. Cover with foil by making it a little tented so the foil does not touch the top of the casserole. You don’t want the foil to stick to the top of the cheese sauce.
- Bake covered for 1 hour 20 minutes. Uncover and bake for about 30 minutes until very golden brown and potatoes are soft. You can stick a knife into the casserole to see if the potatoes are fully cooked. If not, cover again with foil and bake for an additional 15-20 minutes. Note: if you haven’t cut the potato slices thin enough, they could take longer to cook.
- Remove from oven and let rest for at least 15 minutes before cutting into slices. This can be made the day before and reheated before serving.
Nutrition
Serving: 1sliceCalories: 177kcalCarbohydrates: 36gProtein: 6gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 253mgFiber: 5gSugar: 3gBlue Smart Points: 5Green Smart Points: 5Plus Points: 4