Sweet Potato Casserole for Diabetics

I found this recipe in a free handout magazine at Walgreens called diabetes & you.  I have been looking for good Thanksgiving recipes for diabetics- both my mother-in-law and father-in-law have diabetes.

Ingredients:

4 medium sweet potatoes
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup whole milk
2 teaspoons grated orange rind
1/4 cup fresh orange juice
2 teaspoons vanilla extract
1 extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tablespoons butter, melted
1 cup panko
1/2 cup finely chopped pecans
2 tablespoons butter, melted
3 tablespoons maple syrup

Directions:

1. Preheat oven to 375 degrees F. Lightly grease a 13- x 9-inch baking dish.
2. Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350 degrees F.
3. Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish.
4. Combine panko and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated.

Serving Size: 1/2 cup sweet potato casserole

Note: Panko is a Japanese-style breadcrumb that is sold in some supermarkets and in Asian food markets. They are delicate crisp crumbs that add a light crisp texture to foods.

Nutrition Info:
Servings Per Recipe: 14

Amount Per Serving:
Calories: 200
Calories from Fat: 70
Total Fat: 8g
Saturated Fat: 3g
Cholesterol: 30mg
Sodium: 95mg
Total Carbs: 30g
Dietary Fiber: 3g
Sugars: 11g
Protein: 4g

Exchanges per Serving: 2 Starches, 1 Fat

Courtesy: Splenda Chefs