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Sweet Potato-Pumpkin Purée Recipe


Atkins Sweet Potato-Pumpkin Purée
12.2g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:American
Cook Time:80 Minutes
Phase:Phase 3
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.7g

Protein

10.6g

Fat

2.5g

Fiber

159.3cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 3largeEgg White
  • 15ozPumpkin (Without Salt, Drained, Cooked, Boiled)
  • 5tbspSucralose Based Sweetener (Sugar Substitute)
  • 0 1/2cup, halvesPecan Nuts
  • 1 1/2lbSweet Potato
  • 0 1/2cupHeavy Cream
  • 0 1/2tspSalt
  • 0 1/2tspPumpkin Pie Spice
  • 0 1/2tspCinnamon
  • 0 1/4cupUnsalted Butter Stick

DIRECTIONS

  1. Heat oven to 250°F. Lightly butter a baking sheet.
  2. Place egg whites in a medium mixing bowl; beat with an electric mixer at high speed until foamy. Gradually add 3 tablespoons of sugar substitute and continue mixing just until soft peaks form. Spoon onto prepared baking sheet and spread with a spatula to ¼-inch thickness. Bake 35 minutes. Turn oven off; let meringue stand in oven for 45 minutes. Crush meringue and place in a bowl. Add pecans and toss gently to combine. Set aside.
  3. While meringue is resting, place sweet potatoes in a medium saucepan. Cover with water to 2 inches above potatoes and bring to a boil. Cook until tender, about 20 minutes, and drain. Return saucepan to medium-high heat. Add potatoes, butter, cream, 2 tablespoons sugar substitute, salt, cinnamon, pumpkin pie spice and pumpkin puree. Stir to combine. Mash with a potato masher until smooth. Heat through, about 1 minute.
  4. Transfer potato mixture to a serving dish and cover with meringue topping.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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