SWEET POTATO CASSEROLE WITH SPLENDA

4 medium sweet potatoes

3/4 cup Splenda or Stevia Granulated

1/2 cup 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 (or your favorite no/low carb flour)

3 tbsp butter, melted

1 cup panko breadcrumbs

1/2 cup finely chopped pecans

2 tbsp butter, melted

3 tbsp sugar-free maple-flavored 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.

Serve with a lean protein item.

the file photo