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Sweet Potato Casserole
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
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 degrees F.
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
4. Combine panko and remaining ingredients; sprinkle crumb mixture
over top of casserole. Bake for 1 hour or until casserole is thoroughly
Makes 14 servings.
Nutritional Info Per Serving:
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