Sweet Potato Casserole With Sweet Oat and Coconut Topping
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
8 1/2 cup servings
- Serves:
- 8
ingredients
- 1419.54 ml water
- 793.78 g sweet potatoes, peeled and cut into 1 inch cubes
- 118.29 ml sucralose based sugar substitute, pourable
- 9.85 ml ground cinnamon
- 2.46 ml ground nutmeg
- 0.61 ml salt (optional)
- 59.14 ml cholesterol-free egg substitute
- 59.14 ml reduced fat margarine
- 9.85 ml vanilla
-
Topping
- 59.14 ml quick-cooking oats
- 78.78 ml flaked coconut
- 42.52 g pecan chips (about 1/2 cup)
- 44.37 ml maple syrup
directions
- 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.
- Enjoy.
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RECIPE SUBMITTED BY
SnowyowlPB
Twentynine Palms, 43
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