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    You are in: Home / Recipes / Sweet Potato Casserole With Sweet Oat and Coconut Topping Recipe
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    Sweet Potato Casserole With Sweet Oat and Coconut Topping

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Snowyowl/PB's Note:

    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.

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    Serves: 8


    1/2 cup ...

    Units: US | Metric



    1. 1
      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.
    2. 2
      Meanwhile, in small bowl combine topping ingredients, except syrup. Set aside.
    3. 3
      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.
    4. 4
      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.
    5. 5
      To serve,drizzle syrup evenly over all.
    6. 6

    Ratings & Reviews:


    Nutritional Facts for Sweet Potato Casserole With Sweet Oat and Coconut Topping

    Serving Size: 1 (315 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 241.1
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 150.5 mg
    Total Carbohydrate 39.0 g
    Dietary Fiber 4.2 g
    Sugars 18.9 g
    Protein 3.7 g

    The following items or measurements are not included:

    cholesterol-free egg substitute

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