SUGAR-FREE SWEET POTATO CASSEROLE
Steps:
- Poke the sweet potatoes/yams several times with a sharp knife and roast at 400 degrees F until soft - about 45-60 minutes.
- To make the topping, pulse 1 cup of the pecans in food processor or blender until it is ground into a meal. Add about 1/4 cup worth of sugar substitute, 1 teaspoon cinnamon, a pinch of salt, and 2 tablespoons of the butter and process until blended. Mix the rest of the pecans pieces in by hand. Set aside.
- Let the sweet potatoes cool for 10-15 minutes. Split them and remove the pulp. Put them into the food processor or blender (no need to wash between topping and sweet potatoes.) and process with the rest of the butter. Mashing with a potato masher is also fine, but the texture will be somewhat smoother if you blend/process. Add the rest of the seasonings. The amount of sweetener you add will be up to your taste and the sweetness of the sweet potatoes. When the seasonings are to your taste, add the egg and blend.
- Put the sweet potato in a buttered baking dish and sprinkle pecan topping over the top. Bake at 375 degrees F until the top is browned.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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