"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sweet Potato Casserole (Sugar-Free) Recipe

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This recipe for Sweet Potato Casserole (Sugar-Free), by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneke Amis
Added: Thursday, July 23, 2009


3/4 C. Splenda, granular
1/2 C. milk
2 t. grated orange rind
1/4 C. fresh orange juice
2 t. vanilla extract
1 large egg, lightly beaten
1/2 C. all-purpose flour
3 T. melted butter
1 C. panko (Japanese bread crumbs)
1/2 C. finely chopped pecans
2 T. melted butter
3 T. sugar-free maple-flavored syrup

Preheat oven to 375 degrees. Lightly grease 9x13 pan. Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch; peel and mash. Reduce oven temperature to 350. Combine sweet potatoes, Splenda, milk, orange rind, orange juice, vanilla, egg, flour and the 3 T. melted butter in a large mixing bowl. Beat at medium speed of electric mixer until smooth. Spoon into prepared pan. Combine panko crumbs, pecans, butter and syrup together and sprinkle over the top of the casserole. Bake 1 hour or until thoroughly heated through.




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