Prep 15 mins
Cook 35 mins
This is something that I found in my husbands Diabetic Cooking cookbook(Nov/Dec 2009). It sounded so good I had to make it for Turkey Day. It went over so great that I had to give it to all of you. I made it again today with 1/2 cup regular sugar instead of the subsititute.
- 6 cups water
- 1 3⁄4 lbs sweet potatoes, peeled and cut into 1 inch cubes
- 1⁄2 cup sucralose based sugar substitute, pourable
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄8 teaspoon salt (optional)
- 1⁄4 cup cholesterol-free egg substitute
- 1⁄4 cup reduced fat margarine
- 2 teaspoons vanilla
- 1⁄4 cup quick-cooking oats
- 1⁄3 cup flaked coconut
- 1 1⁄2 ounces pecan chips (about 1/2 cup)
- 3 tablespoons maple syrup
- Prheat oven to 325 degrees. In large saucepan bring water to a boil over high heat. Add potatos,return to a boil,then reduce heat, cover and simmer 18 to 20 minutes or until very tender when pierced with fork. Drain in colander, shaking off excess liquid.
- Meanwhile, in small bowl combine topping ingredients, except syrup. Set aside.
- Place potatos in large bowl. Using an electric mixer beat until smooth. Add sugar substitute, cinnamon,nutmeg,salt, if desired, egg substitute, margarine and vanilla. Beat on medium speed until smooth.
- Coat 9- inch glass deep-dish pie pan with cooking spray. Spoon potato mixture into pan. Sprinkle oat mixture evenly over all. Bake 35 minutes or until lightly browned.
- To serve,drizzle syrup evenly over all.