SWEET POTATO CASSEROLE FOR DIABETICS

Diabetics do not have to skip the sweet potato casserole; they just have to make it a little differently.

4 cups mashed sweet potatoes (cook your own to avoid the sugary canned ones)

2 eggs, beaten

1 cup Splenda Granular (or an equivalent amount of your favorite sugar substitute)

1/2 cup unsalted butter

1 tsp vanilla extract

1/3 cup low-fat evaporated milk

Topping:

1/4 cup Splenda Brown Sugar Blend

1/4 cup white whole wheat flour or almond flour

2 1/2 tbsp unsalted butter

1/2 cup chopped pecans

Combine mashed sweet potatoes, eggs, Splenda, butter, and milk; pour into a greased casserole dish.

Combine the Splenda Brown Sugar Blend and flour; cut in butter until mixture is crumbly. Stir in the pecans and sprinkle over the sweet potato mixture.

Bake at 350 degrees 30-35 minutes until browned and bubbly.

Remember, quantity is key for diabetics. One serving per meal.

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