If you’re new to this blog then I am forewarning you: I hate sweet potatoes (and yams)! I know, I know everyone says I’m crazy. I’ve tried them a MILLION times, I’m just not a fan. Can’t help it. I want to be friends so badly because I know how healthy they are! I’m always trying to create new ways to try them just hoping that I’ll fall in love…but alas, it hasn’t happened yet!
However, I have fallen in love with fall! I usually make a protein bar, muffin or bread each week when I do my food prep and this usually serves for part of my second meal each day. I knew I wanted to do something pumpkin-y since I had picked up a can of pumpkin at the store and decided to “clean up” a pumpkin bread recipe that my aunt had given me long time ago. Her pumpkin bread is to die for. Anyway, this is what I came up with…it’s a little higher in calories because I added a ton of chopped walnuts. They are optional, of course, but I love them and they love me (unlike sweet potatoes).
1 1/2 c. gluten free oat flour
1/2 c unsweetened applesauce
1/3 c nonfat greek yogurt
1/4 tsp nutmeg
1/2 tsp pumpkin pie spice
1 tsp cinnamon
1/4 c xylitol (I used Ideal brand)
1/2 c chopped walnuts
1/2 c canned pumpkin
1/2 c pureed sweet potatoes (I used canned in the interest of time)
3 egg whites
Puree sweet potatoes in blender or food processor. Add all ingredients to bowl and mix. Mix in walnuts. Pour in loaf pan (sprayed with nonstick spray). Bake at 350F for 40 minutes (depending on your oven).