Sweet Potato Casserole

Makes: 
14 servings
Utensil: 
12" Electric Oil Core Skillet
small mixing bowl
medium mixing bowl
Rate Recipe: 
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)
12
cup
fat-free egg substitute
(120
mL)
14
cup
evaporated fat-free milk
(60
mL)
14
cup
sugar
(50
g)
2
tablespoons
butter-flavored sprinkles
(12
g)
1
teaspoon
vanilla
(5
mL)
1
teaspoon
maple flavoring
(5
mL)
1
teaspoon
butter flavoring
(5
mL)

Topping

34
cup
brown sugar
(135
g)
14
cup
flour
(30
g)
2
tablespoons
reduced-fat margarine
(28
g)
14
cup
chopped pecans
(40
g)
2
tablespoons
maple syrup
(30
mL)
Directions: 
  1. Combine all ingredients, except for topping, in a medium bowl. Using electric mixer, beat until smooth.
  2. Spread sweet potato mixture evenly in electric skillet. Set aside.
  3. 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.
  4. Sprinkle topping over sweet potato mixture and drizzle with maple syrup. Cover and set temperature to 250°F/120°C.
  5. Bake for 25 - 30 minutes, or until heated throughout.
Tips: 
  • May use 3 cans (29 ounces each) drained, rinsed and mashed sweet potatoes.
Nutritional Information per Serving
Calories: 
228
Total Fat: 
3g
Saturated Fat: 
1g
Cholesterol: 
1mg
Sodium: 
220mg
Total Carbs: 
48g
Dietary Fiber: 
2g
Sugar: 
24g
Protein: 
4g

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