Yield: 9 servings
2 pounds sweet potatoes (about 4 medium)
1/2 cup Splenda
1/2 cup evaporated nonfat or low-fat milk
1/4 cup reduced-fat margarine or light butter
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
TOPPING
1/2 cup chopped pecans
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 Splenda, evaporated milk, margarine or butter, cinnamon, and ginger
and beat with an electric mixer until smooth. Coat a 9-inch pie pan or
a shallow 1 1/2-quart casserole dish with cooking spray and spread
the potato mixture evenly in the dish. Set aside.
3. To
make the topping, place the pecans and brown sugar in a mini food
processor and process until the pecans are finely to coarsely ground,
depending on your preference. Add the margarine or butter and process
for a few seconds more or until the mixture is moist and crumbly.
Sprinkle the topping over the sweet potatoes.
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: 25 g
Fiber: 2.5 g
Fat: 7.6 g
Sat. Fat: 1.3 g
Cholesterol: 0 mg
Protein: 2.7 g
Sodium: 80 mg
Calcium: 68 mg
Potassium: 309 mg
GI rating: moderate
Diabetic exchanges: 1 1/2 carbohydrate, 1 1/2 fat
