Sweet Potato Casserole for Diabetic

April 7, 2015
Sweet Potato “Fries” Preheat

  • Makes: 10 portions
  • Prep 25 mins
  • Bake half an hour
  • Prepare 25 mins
  • Carb Grams Per Serving: 27

Elements

  • 3 sweet taters (a couple of pounds), peeled and chop up
  • Nonstick cooking spray
  • 1/4 cup packed brown sugar or brown sugar substitute equal to 1/4 cup brown sugar
  • 2 eggs, slightly beaten
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup body fat-free milk
  • 1 cup coarsely chopped pecans
  • 1/4 cup packed brown sugar or brown sugar substitute equal to 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 3 tbsps butter, melted

Directions

  1. Inside a covered large soup pot, prepare sweet taters in enough gently salted boiling water to pay for for twenty five to half an hour or until very tender. Meanwhile, pre-heat oven to 350 levels F. Gently coat single-1/2- to two-quart oblong baking dish or perhaps a 2-quart square baking dish with nonstick cooking spray put aside.
  2. Drain sweet taters go back to soup pot. Utilizing an electric mixer or potato masher, mash sweet taters until smooth. Stir in 1/4 cup brown sugar or brown sugar substitute, the eggs, nutmeg, and cinnamon. Add milk stir to mix. Pour in to the prepared baking dish.
  3. In a tiny bowl, mix pecans, 1/4 cup brown sugar or brown sugar substitute, the flour, and melted butter sprinkle over sweet taters.
  4. Bake, uncovered, about half an hour or until sweet taters are heated through and topping is golden brown. Serve warm. Makes 10 portions.

Tip

  • Test Kitchen Tip: If using brown sugar substitute, we advise using Sweet 'N Low® Brown or Sugar Twin® Brown. Make sure to use package directions to find out product amount equal to 1/4 cup sugar.
  • Test Kitchen Tip: Diet Details per serving: 187 cal., 13 g total body fat (3 g sitting. body fat), 52 mg chol., 54 mg sodium, 16 g carbo., 3 soluble fiber, 4 protein.
  • Test Kitchen Tip: Trades: 1 Starch 2 Body fat
  • Test Kitchen Tip: Carb Options: 1

Diet Details Per Serving:

Portions Per Recipe: 10

PER SERVING: 229 cal., 13 g total body fat (3 g sitting. body fat), 52 mg chol., 58 mg sodium, 27 g carb. (3 g fiber), 4 g professional.

More:

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Source: www.diabeticlivingonline.com
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