Pecan Sweet Potato Casserole
Each year, Pecan Sweet Potato Casserole is a favorite on our family Holiday Dinner Table. The original recipe is from my favorite Southern-style cookbook written by one of the masters of Southern and Cajun cooking.
Pecan Sweet Potato Casserole is rich to the pallet, so it's important that I was able to maintain the richness. Without compromising flavor, I removed 5 tablespoons of butter and 1 1/2 cups of sugar. Together, that's approximately 1670 calories; 58g of fat, 300g of carbs, and 300g of sugar—removed!!
Hot from the oven, the crunchy pecan and coconut topping on my Flipped Pecan Sweet Potato Casserole looked just as delicious as its unhealthy counterpart—and sure enough, it passed the taste test with flying colors! You will be surprised to learn what I used in place of all the sugar in the recipe. Take a look and let me know what you think! Enjoy.
Servings: 9 Serving size: 1 Calories: 154 Fat: 7g Carbs: 20g Fiber: 1g Protein: 3g Sugar: 5g Sodium: 242mg Old Points: 3 Points +: 4
Ingredients: (Recipe can be doubled)
- 1 (16 oz) can Sweet Potatoes, drained
- 2 Eggs
- 1 tsp Vanilla
- 3/4 cup 2% Evaporated Milk
- 1 box Sugar Free Fat Free Butterscotch Pudding Mix, Dry
- 1/2 tsp Cinnamon
Directions:
- In a mixing bowl, mash sweet potatoes. Add eggs, vanilla, evaporated milk, pudding mix and cinnamon. Mix well.
- Spray 8X8 pan with baking spray. Pour mixture into pan. Bake at 400 degree oven for 15 minutes. Remove and prepare topping.
For Topping: In a bowl, mix 1 cup of lightly crushed corn flakes, 1/4 cup shredded sweetened coconut (rough chopped), 20 Pecan Halves (rough chopped), and 3 tbsp melted butter. Sprinkle over top of sweet potato casserole. Cover. Bake another 15 minutes at 400 degrees.
1 comments
Looks Yummy! Thanks for all the great Thanksgiving recipes.
ReplyDeleteWhat do you think?