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Lowcarb Sweet Potato Casserole

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  • LowCarbRecipeBox@aol.com
    * Exported from MasterCook * Lowcarb Sweet Potato Casserole Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient --
    Message 1 of 1 , Nov 1, 2010
      * Exported from MasterCook *

      Lowcarb Sweet Potato Casserole

      Recipe By :
      Serving Size : 0 Preparation Time :0:00
      Categories :

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      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
      1 Dash allspice
      1 Dash cloves
      1/2 cup Splenda®
      1 tsp Brown Sugar Twin®
      4 drops 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.



      - - - - - - - - - - - - - - - - - - -

      Per serving: 1441 Calories (kcal); 124g Total Fat; (75% calories from fat); 32g
      Protein; 59g Carbohydrate; 1090mg Cholesterol; 1844mg Sodium
      Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 22 1/2 Fat; 0 Other Carbohydrates

      NOTES : 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!
      Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
       
       
      This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/

      If you would like to request a recipe from the LowCarbRecipeBox,
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