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Old 11-22-2005, 04:47 PM   #1
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Faux Sweet Potatoes

Don't know if this was posted..but this recipe is a real winner:

Faux Sweet Potatoes
2 cans pumpkin
2 eggs
1 tps. molasses
4 Tbs. melted butter
2 Tbs. Splenda
2 tsp. pumpkin pie spice
salt (to taste)

Streusel topping:
1/2 cup crushed almonds
2 Tbs. butter, softened
pinch of cinnamon
Splenda

Mix all but topping ingredients and place into a medium-sized casserole that has been sprayed with Pam. In a small bowl combine topping ingredients forming into small crumbs. Sprinkle atop of the pumpkin mixture. Bake at 350 until warm and the streusel topping sets a bit. This would take about 30 minutes. You can make this in the morning and place it in the fridge, then heat it up probably take around 45 minutes or so to warm up. You can halve for 2 or 3 people.
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Old 11-22-2005, 06:46 PM   #2
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Carolyn this looks so good. Could I use almond meal ( flour) in place of the crushed almonds?
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Old 11-22-2005, 07:36 PM   #3
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I'm supposed to bring the Sweet Potato Souffle (among other things), and I'm hoping that I can trick my family by making this instead.

Maybe add a sweet potato to make it convincing? Hummm. Much thinking to do, and only one free day left to do it.

CarolynF, thanks for posting this. Looks wonderful!
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Old 11-23-2005, 06:28 AM   #4
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Sunset: You COULD use the almond flour, however, the texture of the crunchy nuts is very nice...Pecans would make a good sub, too..
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Old 11-23-2005, 03:04 PM   #5
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Oh Carolyn, this sounds wonderful! I was just searching for a sweet potato recipe! I already bought some sweet potatoes, could I mix them in with the pumpkin? I also have pecans, so I'll use them.
Happy Thanksgiving!
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Old 11-23-2005, 03:17 PM   #6
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I have made a similar recipe using part sweet potatoes and part pumpkin. It worked great!
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Old 11-23-2005, 07:33 PM   #7
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I made this tonight for tomorrow. I used 2 sweet potatoes and 1 can of pumpkin and pecans on top. I tasted a little before I put it in the fridge and it was yummy. I'll bake it tomorrow before we eat. Thanks for posting this Carolyn! Great timing!
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Old 03-20-2008, 05:27 PM   #8
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Bumping for the Easter Bunny.. I'm making this and serving it with pork.
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Old 03-20-2008, 05:40 PM   #9
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THANK YOU!

Just what I was looking for!

What are you, a mind reader?
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Old 03-20-2008, 05:57 PM   #10
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I guess so.. enjoy!
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Old 03-20-2008, 08:01 PM   #11
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Is there a carb count for this?

It looks great!

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Old 03-21-2008, 10:15 AM   #12
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Thanks for posting again...I have it in my files somewhere but it is nice to have it again!
I like the idea of adding a bit of sweet potato to make it a little bit closer to the right texture
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Old 03-22-2008, 07:03 PM   #13
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Carolyn, I'm so glad you posted this...I'm really looking forward to trying it!
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Old 03-23-2008, 05:09 AM   #14
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Quote:
Originally Posted by CarolynF View Post
Don't know if this was posted..but this recipe is a real winner:

Faux Sweet Potatoes
2 cans pumpkin
2 eggs
1 tps. molasses
4 Tbs. melted butter
2 Tbs. Splenda
2 tsp. pumpkin pie spice
salt (to taste)

Streusel topping:
1/2 cup crushed almonds
2 Tbs. butter, softened
pinch of cinnamon
Splenda

Mix all but topping ingredients and place into a medium-sized casserole that has been sprayed with Pam. In a small bowl combine topping ingredients forming into small crumbs. Sprinkle atop of the pumpkin mixture. Bake at 350 until warm and the streusel topping sets a bit. This would take about 30 minutes. You can make this in the morning and place it in the fridge, then heat it up probably take around 45 minutes or so to warm up. You can halve for 2 or 3 people.
I"m putting this together this morning...but I got the large cans of pumpkin....right? Or should it be the smaller cans...

Help!



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Old 03-24-2008, 06:26 AM   #15
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The Day was Saved!

I found a similiar recipe in one of my Dana Carpenter Books and had all the ingredients including the whiskey...

It was great!

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Old 03-24-2008, 07:18 AM   #16
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didn't make it afterall this weekend but I will do it one day soon as I have leftover baked yams and can make it with part pumpkin and part yams for a lower carb version of the super sweet orginal
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Old 03-24-2008, 08:02 AM   #17
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Carolyn, was it blackstrap mollasses that you used?
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Old 03-25-2008, 02:15 PM   #18
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Hi..

Creek: I don't think it matters which type of molasses..It is just to give a "brown sugar" taste to the pumpkin..
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Old 11-22-2010, 12:23 PM   #19
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bumping for Thanksgiving.
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Old 12-05-2010, 09:27 PM   #20
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holding this for xmas day
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Old 12-06-2010, 06:49 AM   #21
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Hanging onto it for Christmas Day too--thanks so much!!

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Old 12-06-2010, 12:47 PM   #22
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Another alternative is to use the winter squashes, like these:

http://www.lowcarbfriends.com/bbs/lo...er-squash.html

Since we had a pumpkin dish (like pie without crust) for dessert, I skipped the pumpkin and nuked one yam, and three sweet dumplings, scraped them into a bowl, added an egg, a bit of cream, sweetener, butter, and whipped them up. I sprinkled Ideal brown over the top and baked, it was excellent.

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Old 12-07-2010, 04:37 PM   #23
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mmmm i need to make this for christmas!
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Old 11-15-2011, 03:20 AM   #24
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Reposting. But, I know I saw recently a recipe for faux sweet potatoes using cauliflower. Can anyone help me out?
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Old 11-15-2011, 06:41 AM   #25
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Two things I've discovered about using pumpkin for sweet potato substitute that might be helpful:

1. Use fresh pumpkin. I think you'll fine it closer in flavor to sweet potatoes.

2. Never make your "sweet potato" casseroles ahead and freeze, canned or fresh, when used as a sub in "whole/pureed" applications. When frozen, pumpkin releases its water content and when defrosted, it will invariably bleed out that water in the casserole pan and (for me at least) ruins the dish. I've run that experiment several times on my Chipotle "Sweet Potato" recipe and the water separates out ever time! Baked pumpkin cakes/cookies/breads freeze fine, but not the whole/pureed recipes.

Your recipe sounds wonderful, but I think I'll try it with cubed, fresh pumpkin instead. Can't wait to try it!
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Last edited by buttoni; 11-15-2011 at 06:44 AM..
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Old 11-15-2011, 06:50 AM   #26
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Subbing
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Old 11-16-2011, 08:48 AM   #27
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Carolyn, your recipe says 1 tps molasses. Is it a teaspoon or a tablespoon? I want to have this for Thanksgiving it looks so good.
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Old 11-18-2011, 05:16 PM   #28
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I was just looking for something like this. Wonder if you can omit the molasses ?
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Old 11-18-2011, 05:54 PM   #29
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I was wondering the same. But I have a feeling that that little bit of molasses makes a huge difference, as far as making it a convincing substitute. I've got a fresh pumpkin that I've been trying to decide what to do with, too, and intend to go that route as well. I can't wait for Thanksgiving!
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Old 11-19-2011, 01:52 PM   #30
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I'd say the small amount of molasses will be worth it in terms of flavor...
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