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A quick method to shred sweet potatoes is in the food processor. All the ingredients are combined together, to make this lemon lover’s outstanding side dish-it’s almost like a pudding.

Lemon Sweet Potato Casserole

6 cups shredded peeled sweet potatoes (yams), about 3 medium

2 tablespoons margarine or butter, melted

2/3 cup granulated sugar

1 cup skim milk

2 large eggs

1/2 teaspoon ground cinnamon

1 (3.25-ounce) box instant lemon pudding and pie filling

1. Preheat oven to 325 degrees.
2. Combine shredded sweet potatoes, margarine, sugar, milk, eggs, cinnamon and pudding mix in a 2-quart oblong casserole dish. Cover tightly with foil and bake for one hour.
3. Remove foil and continue cooking 20 to 30 minutes or until top is golden brown.

Makes 10 to 12 servings.

Per serving: CAL 288 (10% from fat); FAT 3g; PROTEIN 4g; CARB 61g; CHOL 36mg; SODIUM 194mg; SATURATED FAT 1g

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photograph provided courtesy of Lousiana Sweet Potato Commission.