NOTE: *I suggest cooking your own sweet potatoes to avoid the sugar even when using light syrup canned ones.
3 cans (1-lb each) sweet potatoes in light syrup, well drained & mashed*
1/2 cup sugar-free maple-flavored syrup
1 tsp grated orange peel
1/3 cup white whole-wheat flour
1/3 cup raw oats
1/4 cup rounded and firmly packed Splenda Brown Sugar Blend
1/2 tsp ground cinnamon
4 tbsp butter
1/3 cup chopped pecans
Preheat oven to 350 degrees.
Lightly spray a 1 1/2 to 2-quart casserole dish with nonstick cooking spray.
In a mixing bowl, combine the mashed sweet potatoes, maple-flavored syrup, and orange peel until well blended. Transfer to the prepared casserole dish.
In a medium mixing bowl combine the the flour, oats, brown sugar blend, and cinnamon; cut in the butter until the mixture resembles coarse crumbs. Stir the pecans into the mixture and sprinkle over the top of the sweet potatoes.
Bake at 350 degrees for 35 to 40 minutes or until heated through.
Garnish with fresh parsley, if desired.
Yield: approximately 8 servings
1/2 cup sugar-free maple-flavored syrup
1 tsp grated orange peel
1/3 cup white whole-wheat flour
1/3 cup raw oats
1/4 cup rounded and firmly packed Splenda Brown Sugar Blend
1/2 tsp ground cinnamon
4 tbsp butter
1/3 cup chopped pecans
Preheat oven to 350 degrees.
Lightly spray a 1 1/2 to 2-quart casserole dish with nonstick cooking spray.
In a mixing bowl, combine the mashed sweet potatoes, maple-flavored syrup, and orange peel until well blended. Transfer to the prepared casserole dish.
In a medium mixing bowl combine the the flour, oats, brown sugar blend, and cinnamon; cut in the butter until the mixture resembles coarse crumbs. Stir the pecans into the mixture and sprinkle over the top of the sweet potatoes.
Bake at 350 degrees for 35 to 40 minutes or until heated through.
Garnish with fresh parsley, if desired.
Yield: approximately 8 servings
File Photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.