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Sweet Potato Casserole

Sweet Potato Casserole
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Rated: 6
Sweet Potato Casserole
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  • Makes: 10 servings
  • Prep 25 mins
  • Bake 30 mins
  • Cook 25 mins
  • Carb Grams Per Serving: 27

Ingredients

  • 3 sweet potatoes (about 2 pounds), peeled and cut up
  • Nonstick cooking spray
  • 1/4 cup packed brown sugar or brown sugar substitute equivalent to 1/4 cup brown sugar
  • 2 eggs, slightly beaten
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup fat-free milk
  • 1 cup coarsely chopped pecans
  • 1/4 cup packed brown sugar or brown sugar substitute equivalent to 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter, melted

Directions

  1. In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover for 25 to 30 minutes or until very tender. Meanwhile, preheat oven to 350 degrees F. Lightly coat a 1-1/2- to 2-quart oval baking dish or a 2-quart square baking dish with nonstick cooking spray; set aside.
  2. Drain sweet potatoes; return to saucepan. Using an electric mixer or potato masher, mash sweet potatoes until smooth. Stir in 1/4 cup brown sugar or brown sugar substitute, the eggs, nutmeg, and cinnamon. Add milk; stir to combine. Pour into the prepared baking dish.
  3. In a small bowl, combine pecans, 1/4 cup brown sugar or brown sugar substitute, the flour, and melted butter; sprinkle over sweet potatoes.
  4. Bake, uncovered, about 30 minutes or until sweet potatoes are heated through and topping is golden brown. Serve warm. Makes 10 servings.

Tip

  • Test Kitchen Tip: If using brown sugar substitute, we recommend using Sweet 'N Low® Brown or Sugar Twin® Brown. Be sure to use package directions to determine product amount equivalent to 1/4 cup sugar.
  • Test Kitchen Tip: Nutrition Facts per serving: 187 cal., 13 g total fat (3 g sat. fat), 52 mg chol., 54 mg sodium, 16 g carbo., 3 dietary fiber, 4 protein.
  • Test Kitchen Tip: Exchanges: 1 Starch 2 Fat
  • Test Kitchen Tip: Carb Choices: 1

Nutrition Facts Per Serving:

Servings Per Recipe: 10
PER SERVING: 229 cal., 13 g total fat (3 g sat. fat), 52 mg chol., 58 mg sodium, 27 g carb. (3 g fiber), 4 g pro.

Diabetic Exchanges

Fat (d.e): 2; Other Carb (d.e): 1; Starch (d.e): 1