When it comes to Thanksgiving meals we have two staples aside from the turkey at our house, sweet potato souffle and hashbrown casserole. Neither are healthy at all, my mother has a way of taking any and all nutrients out of a meal and replacing it with butter and sugar. Great for weight loss people, let me tell you.
In an effort to save my sanity and waist line this holiday season I remade our two most loved dishes to make them a little lighter. I reduced the sugar as much as I could and replaced the butter with Brummel & Brown.
This was actually my first time using Brummel & Brown and I was really impressed with the taste and texture. It spread super easy, much easier than other spreads I have used before. I am honestly a convert! At only 45 calories per tablespoon and the fact that it is made with yogurt I can't think of a better spread to use. When I made these two recipes I tested them out on the hubby and two of our friends, no one could tell a difference that I had lightened the recipe and replaced the butter with Brummel & Brown at all, I personally think the Brummel & Brown tastes better than regular butter. I keep imagining adding pumpkin spice and sugar to it and smearing it on bran muffins, oh the autumn goodness!
Mom's Hashbrown Casserole:
What you need-
12 oz bag of seasoning blend
1/2 cups Brummel & Brown Spread
10.5 oz 98% fat free cream of chicken soup
8 oz fat free sour cream
32 oz Southern Style Hashbrowns
2 cups shredded sharp cheddar cheese
salt & pepper to taste
What to do-Saute 1/2 Brummel & Brown with seasoning blend for 5 minutes on med-high heat. Mix in all other ingredients except hashbrowns and 1/2 cup of the cheese. Reduce heat to medium and cook for 1 minute, stiring often. Stir in potatoes. Transfer to a 3 quart baking dish and top with remaining cheese. Bake at 350 degrees for 45 to 50 minutes, until bubbly.
Now for the dessert that isn't a dessert. I can't ever figure out if I should put this on my plate at dinner or wait for it as a dessert. Jeremy goes for it both times, the man went back for seconds when I made it this time and didn't have a single inkling that it was not as terribly bad for you as usual. Yes I do know some people hate sugar substitutes, but I can't help myself. I just can't stand the idea of adding calories where they are not needed.
Sweet Potato Souffle with Pecan Praline Topping
What you need for the Sweet Potatoes:
3 cups sweet potatoes, cooked and mashed (2 large usually does it)
1/4 cup Brummel & Brown, melted
1/2 cup fat free evaporated milk
3 eggs, beaten
1 cup of sugar substitute (or regular sugar)
Pecan Praline Topping Ingredients:
1/2 self rising flour
3 tbsp Brummel & Brown
1 cup light brown sugar
1 cup chopped pecans
14 oz fat free sweetened condensed milk
What to do:
Bake potatoes in the microwave until soft. Split in half and scrape out the insides and mash. Melt Brummel & Brown in a 2-3 quart baking dish, or in a separate bowl if yours doesn't fit in the microwave. Add mashed sweet potatoes and all other ingredients excluding the topping in the baking dish.
In a seperate medium sized bowl combine all ingredients for the Pecan Praline Topping and spread over the sweet potato mixture. Bake at 350 degrees until brown and the center is set. Approximately 1 hour.
What is your favorite Thanksgiving side dish?
Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.