Yield: 8 servings
2 pounds sweet potatoes (about 4 medium)
1 cup light coconut milk
3 tablespoons light brown sugar or honey*
1 teaspoon dried ground ginger or 1 tablespoon fresh or jarred ground ginger
1/8 teaspoon salt
TOPPING
1/4 cup finely ground almonds or almond meal
1/4 cup shredded sweetened coconut
1/4 cup light brown sugar
1 tablespoon reduced-fat margarine or light butter
1.
Rinse the potatoes, pat dry, and pierce in several places with a fork.
Place the potatoes on a paper towel in a microwave oven, spacing them
at least 1 inch apart. Cook at high power for 6
minutes, turn the potatoes over, and cook for an additional 6 to 8
minutes, or until soft in the center. Let sit until cool enough to
handle, then peel and cut into chunks. Place in a large bowl.
2. Add
the coconut milk, brown sugar or honey, ginger, and salt and beat with
an electric mixer until smooth. Add a little more coconut milk if the
mixture seems too thick. Coat a 9-inch pie pan or a shallow 1 1/2-quart
casserole dish with cooking spray and spread the mixture evenly in the
dish. Set aside.
3. To
make the topping, place the almonds, coconut, and brown sugar in a
small bowl and toss to mix. Add the margarine or butter and stir until
the mixture is moist and crumbly. Spread over the top of the sweet
potato mixture.
4.
Bake in a preheated 350 degree F oven for about 20 minutes or until the
potatoes are heated through and the topping is lightly browned. Serve
hot.
Nutritional Facts (per 1/2-cup serving)
Calories: 173
Carbohydrates: 32 g
Fiber: 2.8 g
Fat: 4.9 g
Sat. Fat: 2.7 g
Cholesterol: 0 mg
Protein: 2 g
Sodium: 82 mg
Calcium: 37 mg
Potassium: 334 mg
Diabetic exchanges: 2 carbohydrate, 1 fat
*To
reduce sugar: Substitute 3 to 4 tablespoons Splenda for
the brown sugar or honey in the sweet potato mixture (-17 calories, -4
grams carb). Note: for best results, do not
omit the brown sugar in the streusel topping.
