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Ingredients
| sweet potatoes: 3 whole potatoes |
| cooking spray |
| light brown sugar (packed): 1/2 cup (packed) |
| eggs: 2 |
| ground nutmeg: 3/4 tsp |
| ground cinnamon: 3/4 tsp |
| nonfat milk: 1/2 cup |
| pecans: 1 cup |
| all-purpose flour (unsifted): 1/4 cup |
| salted butter: 3 Tbl |
Sweet Potato Casserole - Diabetic
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
60 min -
Servings
7 serving(s)
Tags
- In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover, for 25-30 minutes, or until very tender.
- Meanwhile, preheat oven to 350.
- Lightly coat a 1 1/2-2 quart oval baking dish, or a 2 quart square baking dish with non-stick cooking spray. Set aside.
- Drain sweet potatoes, and 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, eggs, nutmeg, and cinnamon.
- Add milk, and stir to combine.
- Pour into the prepared baking dish.
- In a small bowl, combine pecans, 1/4 cup brown sugar or brown sugar substitute, flour, and melted butter. Sprinkle over sweet potatoes.
- Bake uncovered, about 30 minutes, or until sweet potatoes are heated through, and topping is golden brown.
- Serve warm.