Sweet Potato Casserole
Calories 282 (29% from fat)
Fat 9 gram
Saturated Fat 2.3 gram
Trans Fat 0 gram
Cholesterol 42 mg.
Sodium 273 mg.
Carb. 38 gram
Fiber 5 gram
Sugar 14 gram
Sugar Alcohol 4.5 gram
Protein 5.6 gram
Ingredients
2.5 lbs. sweet potatoes (6 cups baked and mashed)
1 1/4 cups Splenda
1/2 tsp. salt
1/4 cup light butter
(We used Land O Lakes Light Butter.)
1 cup fat free milk
1/4 cup sugar free syrup
(We used Cary's Sugar Free Syrup.)
2 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
1 1/2 tsp. vanilla
2 large eggs, beaten
Topping
1 cup Splenda
1/2 cup white wheat flour
1/2 cup pecans, coarsely chopped
2 Tbsp molasses
1/4 cup light butter
(We used Land O Lakes Light Butter.)
1/2 cup water
1. Preheat the oven to 350 degrees Fahrenheit. Then use a fork and poke a few holes in each of the sweet potatoes. Put them on a baking sheet and then in the oven. Let sweet potatoes roast for 45 minutes to an hour. (Don’t simply put them on the bare racks to cook. When you poke holes in them, they are likely to leak and drop juices onto the bottom of the oven.)
2. Once sweet potatoes are cooked, remove them from the oven and let them cool for 10 to 15 minutes. Slice them in half, remove and discard the skin. Put the sweet potatoes in a large mixing bowl and smash them with a fork or potato masher.
3. Stir in the next seven ingredients, Splenda through eggs. Then pour the sweet potato mixture into a 9x13 inch casserole dish.
4. Stir together all the topping ingredients, Splenda through the water until thoroughly combined. Use a spoon to sprinkle topping over the sweet potato mixture.
5. Bake at 350 degrees Fahrenheit for 35 minutes. Topping will set and form a firm but crispy top. Divide into 10 servings and freeze extra for later.
Yield: 10 Servings - Each Serving is Approximately 3/4 Cup
Heat each serving in microwave on high for 2-3 minutes, until thoroughly hot. Make sure to keep partially covered to retain moisture.
