Sweet Potato Casserole
Recipe from Diabetic Living

A lot like sweet potato pie without the crust, this sweet potato-and-pecan medley makes a scrumptious finale to a diabetic-friendly meal.



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Ingredients
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    3   
    sweet potatoes (about 2 pounds), peeled and cut up
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    Nonstick cooking spray
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    1/4  cup 
    packed brown sugar or brown sugar substitute equivalent to 1/4 cup brown sugar
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    2   
    eggs, slightly beaten
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    3/4  teaspoon 
    ground nutmeg
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    3/4  teaspoon 
    ground cinnamon
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    1/2  cup 
    fat-free milk
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    1   cup 
    coarsely chopped pecans
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    1/4  cup 
    packed brown sugar or brown sugar substitute equivalent to 1/4 cup brown sugar
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    1/4  cup 
    all-purpose flour
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    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.
    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.
    Exchanges: 1 Starch 2 Fat
    Carb Choices: 1
Nutrition information
Per Serving: cal. (kcal) 229, Fat, total (g) 13, chol. (mg) 52, sat. fat (g) 3, carb. (g) 27, fiber (g) 3, pro. (g) 4, sodium (mg) 58, Starch () 1, Other Carb () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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