Diabetic Recipe: Sweet Potato Casserole

Sweet Potato Casserole

Ingredients:

• 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

Procedures:

1. Preheat oven to 375°F (190°C). Lightly grease a 13 x 9-inch baking dish.
2. 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).
3. 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.
4. 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.