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Old 03-26-2005, 09:58 PM   #1
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Sweet potato casserole????

Hello all,

My Mother makes sweet potato casserole for EVERY holiday almost. I'm dreading tomorrow. Does anybody have a low carb recipe to replace it?? I saw Bobby Flay doing something with squash (the peach colored one), on the Iron Chef. Couldn't get the recipe though. But I remember he broiled the squash with butter in the oven, and put sugar on it...said that many companies use squash instead of pumpkin, because it's cheaper. Well, Alton said that I think. Does anybody have a sweet sort of recipe (low carb) using squash (the peach one)? I would be soooo grateful if somebody can help me out.

Thank you kindly!
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Old 03-27-2005, 05:57 AM   #2
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I've not used squash in place of Sweet Potatoes before...I'm doing SB, so, Sweet Potatoes are legal. But, if you want to give it a try, I would peel and cut into pieces the squash, steam them until tender, than, mash with Splenda, Butter, Vanilla, and Cinnamon, maybe a dash of nutmeg, and a teaspoon of Blackstrap Molassaes. Than spread in a buttered baking dish and top with Cinnamon Pecans (Chopped pecans lightly toasted in a pan with butter, Splenda and cinnnamon.) Bake at 350 degrees until heated through....about 20 minutes.

This is how I make my Lower Carb Sweet Potato Casserole, I'm sure using the Squash would be yummy too! If you decide to give it a try, post back and let us know how it turns out. Good luck!
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Old 03-27-2005, 06:01 AM   #3
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I have used canned pumpkin to make a faux sweet potatoe casserole. If you look in the recipe room, I am sure there are several versions. yum!
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Old 03-27-2005, 06:15 AM   #4
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pumpkin makes a great replacement
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Old 03-27-2005, 12:45 PM   #5
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Thanks so much everyone! Oh, and I forgot pumpkin was allowed on induction. I may try that. Thanks for your recipe Lisa!!! I will try that this week, and let you know my results. I have NEVER been able to go on past induction before, because I've been unprepared food wise and will power wise (so to speak). I am making it now, thanks to people helping out on this board.

Thanks again and many blessings,

Jackie
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Old 03-27-2005, 03:35 PM   #6
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Unfortunately 1 cup of mashed cooked acron squash(the one you're describing) is 22g carbs w/6g fiber, so it's fairly high carb. (1 cup mashed sweet potato is 58g carbs/8g fiber, so the acorn squash is better, but still fairly high. 1 cup canned pumpkin is only 20g carbs w/7g fiber)
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Old 03-28-2005, 01:04 PM   #7
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Oh, I see... Thanks so much Dottie. Again, I can't do this by myself. Thanks again for the info. I'm going to use the pumpkin every now and then, INSTEAD of squash.
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Old 03-29-2005, 07:08 PM   #8
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This recipe was inspired by recipe(s) posted on this web site. It is a favorite of mine.

Baked Pumpkin

Topping

1 Cup Chopped Blanched Almonds
1 Tbl. Splenda (to taste)
3 Tbl. Soft Butter
2 Tsp. Cinnamon

Mix topping ingredients


Base

2 Cans Pumpkin
3 Eggs
1 Tbl. Molasses
3 Tbl. Melted Butter
2 Tbl. Splenda
1 Tsp. Cinnamon
1 Tsp. Ginger
˝ Tsp. Cloves
˝ Tsp. Nutmeg
Dash of Salt

Mix base ingredients and spoon into a baking pan. (I use a 9” round cake pan)
Place topping mixture over the top

350 degrees for about 20 – 30 minutes- bake until the topping is browned.

Really good warmed up with some SF maple syrup drizzled over it.
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Old 03-29-2005, 08:09 PM   #9
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Thank you Jshartel!!!!!!!!!!!!!!!!! You've saved the day.

Blessings,

Compassion
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