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Sweet Potato Casserole
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Posted By: Silvia
Posted In: Diabetic
Page Views: 202 views
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Course: Side dishes
Cusine: American
Posted In: Diabetic
Page Views: 202 views
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Course: Side dishes
Cusine: American
PrintOther Info
Other Considerations:: High Cholestrol, Low Fat, Low Carb, Diabetic, Fish & Shellfish FreeIngredients
- 2 1/2 pounds sweet potatoes, (3 medium), peeled and cut into 2-inch chunks
- 2 large eggs
- 1 tablespoon canola oil
- 1 tablespoon honey
- 1/2 cup low-fat milk
- 2 teaspoons freshly grated orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
TOPPING
- 1/2 cup whole-wheat flour
- 1/3 cup packed brown sugar
- 4 teaspoons frozen orange juice concentrate
- 1 tablespoon canola oil
- 1 tablespoon butter, melted
- 1/2 cup chopped pecans
Directions
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.)
- Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
- Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.
- To prepare topping: Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the casserole.
- Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.
TIPS & NOTES
- Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 2 days.
NUTRITION
Per serving: 242 calories; 10 g fat ( 2 g sat , 5 g mono ); 46 mg cholesterol; 36 g carbohydrates; 5 g protein;4 g fiber; 170 mg sodium; 351 mg potassium.