Sweet Potato Casserole
Updated: January 7, 2009
As shared by Donna Falconnier from U of I Extension on "The Morning Show."
INGREDIENTS
4 medium sweet potatoes, peeled, cooked (about 1 ¾ pounds)
½ cup fat-free sour cream
1 teaspoon vanilla
sugar substitute equal to ½ cup sugar
1 teaspoon ground cinnamon
1/2 cup coarsely chopped pecans (optional)
DIRECTIONS
Mash sweet potatoes with potato masher or beat with electric mixer until smooth. Mix in remaining ingredients, except pecans. Spoon mixture into ungreased 1-quart casserole or soufflé dish; sprinkle with pecans. Bake, uncovered, at 350°F until hot throughout, about 30 minutes. Yield 6 servings.
Nutrition information: 165 calories; 4 g protein; 38 g carbohydrates; 0 g fat; 0 mg cholesterol;
27 mg sodium
19 NOV 04
mrm
