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Sweet Potato Casserole

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  • glassmurf@aol.com
    Sweet Potato Casserole Sweet potatoes?! On a low-carb diet?! Many of us miss the flavor of sweet potatoes in casseroles and more - especially in the Fall. The
    Message 1 of 4 , Nov 21, 2006
      Sweet Potato Casserole

      Sweet potatoes?! On a low-carb diet?! Many of us miss the flavor of sweet
      potatoes in casseroles and more - especially in the Fall. The good news is
      that by adding just 1/2 cup of real baked sweet potato to a couple of more
      carb-friendly relatives (pumpkin and squash), we can extend the dish and
      fool the tastebuds! A finishing sprinkling of our low-carb marshmallows and
      you'll think you're cheating - but you're NOT!

      Ingredients:
      1 small sweet potato
      (baked, cooled and mashed to make 1/2 cup)
      1/2 cup canned pumpkin
      1 medium summer squash
      (halved, seeded, baked and mashed to make 1 cup)
      4 eggs
      2/3 cup heavy cream
      1 tsp xanthan gum
      1/2 stick butter
      1/2 tsp salt
      1 tsp cinnamon
      Dash of allspice
      Dash of cloves
      1/2 cup Splenda®
      1 tsp Brown Sugar Twin®
      4 drops of yellow and 1 drop red food color [optional]
      Marshmallows for topping (See Low Carb Marshmallows recipe)
      Prepare sweet potato and squash to their recipe ready condition as listed
      above. Ingredients should be room temperature. Preheat oven to 325°F.
      Butter a 9-12" casserole dish.

      In large mixing bowl, stir together mashed sweet potato, pumpkin, and mashed
      squash (any summer squash is acceptable here). If some lumps remain, don't
      worry about it - they add a little character to the dish! In a separate bowl
      beat eggs with xanthan gum, Splenda and Brown Sugar Twin. Add heavy cream
      and mix (with hand mixer) until well mixed and beginning to thicken.

      Add egg/cream mixture to sweet potato mixture and stir by hand to mix
      lightly. Add salt, spices and food color (if you wish to use it.) Mix to
      distribute. You may wish to taste here for your sweetness and spice
      preference. If more is needed, add it now.

      Spoon mixture into buttered casserole dish and smooth to even out. Cut
      remainder of 1/2 stick butter (after using some to butter dish) into thin
      pats and distribute them over top of casserole. Optionally, you can sprinkle
      a bit of extra cinnamon on top. Bake for 35-45 minutes until browned at
      edges and cracking a bit. Remove from oven and cool 10 minutes before
      sprinkling with marshmallows.

      NOTE: You can top this dish with artificially sweetened meringue instead of
      marshmallows if you prefer. If you use meringue, give the dish a few moments
      under the broiler to brown the meringue tips before serving.

      40 grams carbs (allowing for fiber) in entire recipe.
      Makes 6 servings.   6.5 grams per serving.

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