Tasty, Nutritious Sweet Potato-Pumpkin Puree

Sweet Potato-Pumpkin Puree

Here’s a holiday treat that isn’t loaded with sugar but is loaded with vitamins, antioxidents, fiber and flavor, courtesy of Atkins.com.
Prep Time 20 minutes
Total Time 1 hour 20 minutes


  • 3 Large egg whites
  • 5 Tb. sugar substitute divided
  • 1/2 Cup pecans
  • 1 1/2 Pounds sweet potatoes peeled
  • 1/4 Cup unsalted butter stick
  • 1/2 Cup heavy cream
  • 1/2 Tsp. salt
  • 1/2 Tsp. pumpkin pie spice
  • 1/2 Tsp. cinnamon
  • 15 Ounces pumpkin without salt, drained, cooked and boiled


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


(Source: Family Features)