Franklin County

   October/November 2008
 

Mashed Sweet Potato Casserole

3 cups mashed sweet potatoes (canned or fresh)

1/3 cups packed brown sugar

1/2 cup egg substitute or 4 egg whites

2 tablespoons butter, melted

1 teaspoon vanilla

1/2 cup skim milk

Topping:

1/2 cup brown sugar

1/3 cup flour

2 tablespoons butter, melted

1/2 chopped pecans

Line a 1-1/2 quart casserole dish with heavy-duty foil with 6-8” extra on each side.

Combine the mashed sweet potatoes, brown sugar, eggs, vanilla, and milk in a bowl. Mix until  all ingredients are combined. Pour sweet potatoes into foil-lined dish. Place dish in freezer over night. When frozen solid, remove the foil from the casserole dish and carefully wrap the casserole with the extra foil side pieces. Label and return foil-wrapped casserole to the freezer.

The day before Thanksgiving, remove the casserole from the freezer, using the same casserole dish you originally used, spray it with vegetable release spray, then unwrap and place the frozen casserole into the dish. Cover and defrost in the refrigerator overnight.

When ready to bake, make the topping by combining the brown sugar, flour, melted butter and chopped pecans in a small bowl. Sprinkle over top of the sweet potatoes. Bank in a 350⁰F oven for 30 to 40 minutes, until hot and browned.

Yields: 8 servings, 290 calories per serving, 11g fat, 60mg sodium, 4g dietary fiber, 45g carbohydrates

Source:  Carol C. Schlitt, University of Illinois Extension Educator, Nutrition and Wellness

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08