Sweet Potato Casserole

4 medium sweet potatoes 3/4 cup SPLENDA® No Calorie Sweetener, Granulated 1/2 cup milk 2 teaspoons grated orange rind 1/4 cup fresh orange juice 2 teaspoons vanilla extract 1 extra large egg, lightly beaten 1/2 cup all-purpose flour 3 tablespoons butter, melted 1 cup panko crumbs* 1/2 cup finely chopped pecans 2 tablespoons butter, melted 3 tablespoons maple syrup

Preheat oven to 375°F (190°C). Lightly grease a 13 x 9-inch baking dish.
Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350°F (175°C).
Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish.
Combine panko and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated.

Makes 14 servings.

* Panko is a Japanese-style breadcrumb that is sold in some supermarkets and in Asian food markets. They are delicate crisp crumbs that add a light crisp texture to foods.

Nutrients Per Serving: Calories: 190; Calories from Fat: 70; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 30mg; Sodium: 95mg; Total Carbs: 29g; Dietary Fiber: 3g; Sugars: 10g; Protein: 4g

Exchanges Per Serving: 1 1/2 Starches, 1 Fat

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.