Galatea
04-29-2004, 03:17 AM
I have tried more complicated versions of mock sweet potatoes, which include an actual sweet potato and other specialty ingredients, but this recipe with the streusel topping variation is very simple and easily made with ingredients available at any grocery store. It is not as dense as regular sweet potatoes, but is very yummy.
MOCK SWEET POTATO CASSEROLE
Casserole:
2 15 oz cans solid pack pumpkin (not pumpkin pie filling)
2 eggs
2 TBS Brown Sugar Twin or sugar free pancake syrup
4 TBS melted butter
2 tsp. pumpkin pie spice
Pinch of salt
Streusel topping:
1/2 C crushed almonds
2 TBS butter, softened
1/2 tsp. cinnamon or to taste
2 TBS Splenda or a few drops liquid stevia concentrate (recipe (http://home.hawaii.rr.com/gkbopp/Food/GALATEA/RECIPES/OTHER/SteviaLiquidConcentrate.htm) in condiments) or liquid Splenda
Preheat oven to 350
Mix all but topping ingredients together and put into an 8 x 8 lightly greased casserole. In a small bowl, mix together crushed almonds, softened butter, cinnamon, and Splenda. Cut together to form small crumbs. Sprinkle on pumpkin mixture in casserole. Bake for 45 minutes or until slightly browned and set. Serves 6.
Cal 249, Fat 21 gr, carbs 14 gr, Fiber 7 gr, net carbs 7, Protein gr. 7
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This is an alternate topping that lowers the overall carbs by 1.5 per serving.
Marshmallow Type Topping
1/4 cup Davinci's sugar free toasted marshmallow (or 1/8 tsp. marshmallow extract and 1/16 tsp. liquid sweetener concentrate)
3 egg whites
1/4 cup Splenda or 1/16 tsp. liquid stevia concentrate
Use your regular recipe but about 20 minutes before serving time heat the oven to 450. Beat the syrup, whites and Splenda until stiff peaks form. Spoon onto the top of the mixture and bake until meringue is lightly toasted, about 5 minutes
MOCK SWEET POTATO CASSEROLE
Casserole:
2 15 oz cans solid pack pumpkin (not pumpkin pie filling)
2 eggs
2 TBS Brown Sugar Twin or sugar free pancake syrup
4 TBS melted butter
2 tsp. pumpkin pie spice
Pinch of salt
Streusel topping:
1/2 C crushed almonds
2 TBS butter, softened
1/2 tsp. cinnamon or to taste
2 TBS Splenda or a few drops liquid stevia concentrate (recipe (http://home.hawaii.rr.com/gkbopp/Food/GALATEA/RECIPES/OTHER/SteviaLiquidConcentrate.htm) in condiments) or liquid Splenda
Preheat oven to 350
Mix all but topping ingredients together and put into an 8 x 8 lightly greased casserole. In a small bowl, mix together crushed almonds, softened butter, cinnamon, and Splenda. Cut together to form small crumbs. Sprinkle on pumpkin mixture in casserole. Bake for 45 minutes or until slightly browned and set. Serves 6.
Cal 249, Fat 21 gr, carbs 14 gr, Fiber 7 gr, net carbs 7, Protein gr. 7
____________________
This is an alternate topping that lowers the overall carbs by 1.5 per serving.
Marshmallow Type Topping
1/4 cup Davinci's sugar free toasted marshmallow (or 1/8 tsp. marshmallow extract and 1/16 tsp. liquid sweetener concentrate)
3 egg whites
1/4 cup Splenda or 1/16 tsp. liquid stevia concentrate
Use your regular recipe but about 20 minutes before serving time heat the oven to 450. Beat the syrup, whites and Splenda until stiff peaks form. Spoon onto the top of the mixture and bake until meringue is lightly toasted, about 5 minutes