Makes:
14 servings
Utensil:
12" Electric Oil Core Skillet
small mixing bowl
medium mixing bowl
Contributed By:
Adapted recipe by Janet Potts, RD, LD
Ingredients
Recipe Description:
Sweet potatoes are an excellent source of vitamins C and E, beta carotene, folic acid, potassium and fiber. Primarily thought of as a holiday food, they are available year round. So enjoy them no matter the season!
6 - 7
cups
mashed sweet potatoes (use fresh, steamed and mashed)
(1.5 - 1.7
kg)
1
teaspoon
maple flavoring
(5
mL)
1
teaspoon
butter flavoring
(5
mL)
Topping
3⁄4
cup
brown sugar
(135
g)
1⁄4
cup
flour
(30
g)
2
tablespoons
reduced-fat margarine
(28
g)
1⁄4
cup
chopped pecans
(40
g)
2
tablespoons
maple syrup
(30
mL)
Directions:
- Combine all ingredients, except for topping, in a medium bowl. Using electric mixer, beat until smooth.
- Spread sweet potato mixture evenly in electric skillet. Set aside.
- To make the topping, combine brown sugar and flour in a small bowl. Using a pastry blender or a fork, cut in the reduced-fat margarine until mixture is the consistency of cornmeal. Stir in pecans.
- Sprinkle topping over sweet potato mixture and drizzle with maple syrup. Cover and set temperature to 250°F/120°C.
- Bake for 25 - 30 minutes, or until heated throughout.
Tips:
- May use 3 cans (29 ounces each) drained, rinsed and mashed sweet potatoes.
Directions
Tips
Reviews