Sweet Potato Casserole

This is a classic preparation of a classic casserole. I enjoy it as it is written but have made a few “healthy” modifications in parenthesis.

3 cups cooked sweet potatoes; fresh or canned
½ cup sugar (2 tablespoons)
2 eggs, beaten
½ teaspoon salt
½ stick margarine, melted (1 tablespoon butter)
½ cup milk (1% or nonfat)
1 ½ teaspoon vanilla

½ cup brown sugar (2 tablespoons)
1/3 cup plain flour (corn flakes)
1 cup pecans, chopped
1/3 stick margarine, melted (2 tablespoons butter)

Mash sweet potatoes. Add sugar, eggs, salt, margarine, milk and vanilla. Mix well. Put in shallow 1 ½ - quart baking dish. Mix topping. Spread over sweet potatoes. Bake at 325 degrees for 30 minutes.

Recipe is used (and slightly modified) with permission from the Junior League of Augusta. The recipe is from the Tea-Time at the MASTERS® Cookbook. These cookbooks can be purchased from www.jlaugusta.org.

Yield: 6 Servings
Nutrient Breakdown(modifications in parenthesis): Calories 390 (220), Fat 20g (11g) (3.5g [1.5g]saturated fat), Cholesterol 30mg, Sodium 320mg, Carbohydrate 27g, Fiber 3g, Protein 5g.
Carbohydrate Choices: 2 Carbohydrates
Diabetes Exchanges: 11/2 Starch, ½ Other Carbohydrate, 2 Fats