Traditionally topped with marshmallows and containing upwards of a stick of butter, sweet potato casserole is one decadent side dish that can become too decadent in a hurry. I want to indulge, but not at that fat- and calorie-laden price. I think EatingWell’s healthy sweet potato casserole is even more delicious than traditional sweet potato casserole recipes and will leave me room for pumpkin pie too. Read on to find out our 4 secrets for making healthier sweet potato casserole.
Traditional Sweet Potato Casserole
• 460 calories
• 16 g fat
• 4.5 g saturated fat
• 3 g fiber
• 270 mg sodium
EatingWell Sweet Potato Casserole
• 242 calories
• 10 g fat
• 2 g saturated fat
• 4 g fiber
For the past couple of years, we’ve grilled our turkey outside on our charcoal grill. I love the subtle smokiness of the meat and I love the way it frees up space in the oven. But there is one downfall. The gravy suffers. Why? The secret to the perfect gravy (flavor-wise) is those delicious brown caramelized bits you get at the bottom of the roasting pan. And you can really only achieve those if you roast your bird in the oven.
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So I’m dedicating this Thanksgiving to gravy. I’m skipping the grill and roasting my bird the old-fashioned way so I can slather everything on my plate with the richest, most amazing gravy ever.
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If you’re looking for the easiest possible dessert to whip up for Thanksgiving, it doesn’t get any simpler than pumpkin pie. If you can open a can, you can make pumpkin pie. And unlike other Thanksgiving desserts, it’s relatively healthy (or at least it can be). Pumpkin, like all orange foods, is a rich source of beta carotene, which your body converts to vitamin A. Vitamin A plays an important role in bone growth, reproduction and immune function and, perhaps most notably, vision. One slice of our pumpkin pie provides 137% of the daily value of vitamin A.
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But of course, this is dessert, so it has to be delicious. Below are a few tips for making a...read full post »
I’d love to host my family’s Thanksgiving meal more often, but the one thing that gives me pause is the cost. Granted, I can get carried away—there’s the gourmet food, the candles, the cute centerpiece for the table, not to mention the wine to go along with it. So instead of giving up on hosting altogether I’m committed to focusing on what really matters—the food. I don’t need fancy monogrammed turkey napkins to make the meal taste good after all.
I’ve come up with an entire Thanksgiving menu of EatingWell recipes (including dessert!) that comes in at less than $5 per serving. I’ll have my guests bring the wine. It’s a celebratory dinner, with every dish you’d expect at Thanksgiving, that’s easy on the budget too. And these Thanksgiving recipes are so delicious that my guests might...read full post »
I love the expression “Why fix what isn’t broken?” I use this phrase when it comes to my time-honored Thanksgiving recipes. So why am I throwing out my old “perfect” pecan pie recipe this year in place for something new? Because the Maple Pecan Tart that recipe developer and makeover queen Katie Webster made for EatingWell is so much better.
After trying her version in the Test Kitchen a few months ago, I realized that I needed to ditch my old “perfect” pecan pie recipe. Not only does this new version taste better than the original, but it’s healthier too. Find out the three tricks to making better pecan pie.
5 Secrets to...