3/4 cup Splenda Granulated
1/2 cup fat-free evaporated milk
2 tsp grated orange rind
1/4 cup fresh orange juice
2 tsp vanilla extract
1 egg, lightly beaten
1/2 cup whole-wheat flour
3 tbsp butter, melted
1 cup panko bread crumbs
1/2 cup finely chopped pecans
2 tbsp butter, melted
3 tbsp sugar-free maple-favored syrup
Preheat oven to 375 degrees.
Place the sweet potatoes on a baking sheet and bake for 1 hour or until done. Cool to the touch; peel and mash. Reduce oven temperature to 350 degrees.
Lightly grease or spray a 9 x 13-inch baking dish; set aside.
Combine the mashed sweet potatoes, Splenda, evaporated milk, orange rind and juice, vanilla extract, egg, flour, and 3 tablespoons of melted butter together. Beat at medium speed with an electric mixer until smooth. Spoon the mixture into the prepared baking dish.
In a small bowl combine the panko crumbs, pecans, 2 tablespoons melted butter and the maple-flavored syrup together. Sprinkle this mixture over the sweet potato mixture.
Bake for 1 hour at 350 degrees.
Yield: 14 servings.
Note: File Photo