Two Sweet Potato Casseroles Both Suitable For Diabetics

There is no need for diabetics to avoid sweet potato casserole if it is one of their favorite dishes. Below are two different recipes for Sweet Potato Casserole that are diabetic friendly. While they are not completely sugar-free they are fine for diabetics when eaten as part of a balanced meal that includes a good protein meat. Turkey, chicken, ham, etc. are all perfect with these casseroles. Remember, diabetics can enjoy good food too!

SWEET POTATO CASSEROLE #2

4 med sweet potatoes
3/4 cup Splenda granular
1/2 cup milk
2 tsp grated orange rind
1/4 cup fresh orange juice
2 tsp vanilla extract
1 large or extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tbsp butter, melted
1 cup panko (Japanese bread crumbs)
1/2 cup finely chopped pecans
2 tbsp butter, melted
3 tbsp sugar-free maple-flavored syrup

Preheat oven to 375 degrees. Lightly grease a 13x9x2-inch baking dish or pan. Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to the touch; peel and mash. Reduce oven temperature to 350 degrees. Combine sweet potatoes, Splenda, milk, orange rind, orange juice, vanilla, egg, flour, and the 3 tablespoons butter in a large mixing bowl. Beat at medium speed of electric mixer until smooth. Spoon into the prepared baking dish. Combine the panko crumbs, pecans, butter, and syrup together and sprinkle over the top of the casserole. Bake 1 hour or until thoroughly heated through.

SWEET POTATO CASSEROLE

1 cup Splenda
3 cups cooked, mashed sweet potatoes
1/4 tsp salt
2 beaten eggs or 1/2 cup egg substitute
1 stick melted butter
1/2 cup low-fat milk
1 tsp vanilla extract

Combine all ingredients and mix well. Pour into a shallow 8"x8" baking dish that has been sprayed with cooking spray.

TOPPING:

1/3 butter, melted
1/3 cup flour
1/2 cup brown sugar
1/2 cup Splenda
1 cup chopped pecans

Mix sugar and Splenda together. Add flour and pecans to sugar mixture. Pour melted butter into mixture and stir to blend. Sprinkle evenly over sweet potatoes. Bake at 350 degrees for 30-35 minutes.

NOTE: This recipe uses some sugar in the topping. Remember this when incorporating into your diet or replace brown sugar with 1/4 cup of Splenda's brown sugar substitution.

ENJOY!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com

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