Yield: 7 servings
29-ounce can sweet potatoes in water or light syrup, drained or 3 cups cooked peeled sweet potatoes
8-ounce can crushed pineapple in juice, undrained
1 to 2 tablespoons brown sugar
3 to 4 tablespoons Splenda
1/3 cup chopped toasted pecans*
1/4 cup golden raisins or chopped dates (optional)
2 cups mini marshmallows
1. Preheat the oven to 350 degrees F.
2. Place the potatoes in a large bowl and cut into 1/2 to 3/4-inch
pieces. Mash 3 to 4 tablespoons of the potatoes with a fork and
stir into the cut potatoes. Add the pineapple, brown sugar, and Splenda
to the sweet potatoes and stir to mix. Stir in the pecans, and if
desired, the raisins or dates.
3. Coat a shallow 1 1/2-quart casserole dish or a 9-inch deep-dish pie
pan with cooking spray, and spread the sweet potato mixture evenly in
the dish. Sprinkle the marshmallows over the top.
4. Bake for about 25 minutes, or until the edges are bubbly and the
topping is golden brown. Cover loosely with foil during the last part
of baking if the topping starts to brown too quickly (spray the
underside of the foil with cooking spray to prevent sticking). Serve
hot.
Nutritional Facts (per 1/2-cup serving)
Calories: 181
Carbohydrates: 35 g
Cholesterol: 0 mg
Fat: 4.1 g
Sat. Fat: 0.4 g
Fiber: 2.3 g
Protein: 2 g
Sodium: 27 mg
Calcium: 30 mg
Potassium: 305 mg
Diabetic exchanges: 2 carbohydrate, 1 fat
*To
toast nuts: Arrange them on a baking sheet and bake at 350 degrees for
about 5 minutes, stirring once or twice, until lightly browned, with a
toasted nutty aroma. Be careful not to burn. To save time, toast a
large batch and refrigerate or freeze leftovers for later use.
