Sweet Potato Casserole 2
A diabetic-friendly side dish to serve with turkey or ham during the holiday season.
4 medium sweet potatoes
3/4 cup Splenda® Granulated No Calorie Sweetener
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 13x9x2-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 (1/2 cup) 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.
Nutritional Information Per Serving (1/14 of recipe; 1/2 cup): 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.