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.
My Private Note
1/2 cup ...
Units: US | Metric
- 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
- 1Prheat 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.
- 2Meanwhile, in small bowl combine topping ingredients, except syrup. Set aside.
- 3Place 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.
- 4Coat 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.
- 5To serve,drizzle syrup evenly over all.
Browse Our Top Heirloom/Historical Recipes
You Might Also Like...View All Heirloom/Historical Recipes
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