Sweet Potato Casserole With Sweet Oat and Coconut Topping

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.

• Ready In: 50 mins
• Serves: 8
• Yields: 8 1/2 cup servings

Ingredients

• 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

• Topping

• 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

Directions

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. Meanwhile, in small bowl combine topping ingredients, except syrup. Set aside.
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. 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. To serve,drizzle syrup evenly over all.
6. Enjoy.