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Old 11-19-2006, 06:15 AM   #1
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LC Sweet Potato Casserole Recipes

[COLOR="Red"]I looked under veggies in the recipe room for a LC Sweet Potato Casserole recipe and could not find one....

Does anyone do a lc version of sweet potato casserole? If so can ypu post it here?


TIA![/COLOR]
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Old 11-19-2006, 07:20 AM   #2
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i'd love this too
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Old 11-21-2006, 07:04 AM   #3
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Old 11-21-2006, 07:18 AM   #4
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Kevin PA has a mock sweet potato casserole recipe. I haven't tried it, but just about everything recipe he posts is at least really good:

3 cups cooked and mashed Delicata, Sweet Dumpling, Golden Nugget, or Kabocha Squash. *
1/2 cup heavy cream
1/3 cup melted butter
2 T. not/Sugar
2 T. granular erythritol
1 splenda quick pack (1 cup equivilent sweetener)
1/2 t. salt
2 eggs
1 t. vanilla

Topping
1 T. not/Sugar
1 T. granular erythritol
2 T. brown diabeti sweet
16 drops Sweetzfree (3/4 cup equivilent sweetener)
1/3 cup softened butter
3/4 cup chopped pecans

Beat eggs slightly, then add vanilla, salt, heavy cream, sweeteners, butter, and squash into a mixing bowl and mix well.
Pour into a greased 1 1/2 quart casserole dish.
Combine topping ingredients together then crumble over top of squash mixture.

Bake 30 minutes in a pre-heated 350 degree oven until topping is golden brown.

yeild 8 servings approx 4 carbs each
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Old 11-22-2006, 02:14 PM   #5
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Did you look also in any of the Holiday/Thanksgiving Recipe threads under discussion right here and now? There's all kinds of stuff ongoing.
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Old 11-24-2006, 05:57 PM   #6
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Sorry ... so many different places to post favorite recipes! Here's is my

2006 Sweet Potato Casserole Recipe(I tweak this recipe every year ...)
2 Sweet Potatoes, quartered, boiled and peeled
1 can of pumpkin puree (15-16 oz)
2 eggs, beaten
1/4 cup of cream
2 Tb Splenda
1 stick of butter, melted
6 oz of crushed pineapple (in its juice), drained well
1/2 cup of pecan pieces
1/2 stick of butter melted
1 oz of DaVinci's caramel syrup, splenda sweetened

Mash sweet potatoes with pumpkin in stand mixer. Add eggs, cream, butter, Splenda and pineapple. Transfer to a baking dish. Mix pecans, butter and syrup and top casserole. Bake at 350 degrees for 30-40 minutes.

It will "stand" when it is done and be slightly browned on top. The pumpkin with the sweet potatoes cuts the carbs and adds a good taste. The pineapple is a great surprise, as well!

This was a hit not only at my office party, but also at the Thanksgiving dinner table. I fear my family will grow weary of the recipe, I am making a third batch of this tomorrow! Whoo Hoo!
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Old 11-24-2006, 09:07 PM   #7
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Emeril had a recipe for mashed sweet potatoes on his show the other day that I made yesterday--ABSOLUTELY DELICIOUS!!

Is all you do is:
Boil the potatoes, peel em, mix em with your beaters, add margarine and fat free sour cream...absolutely wonderful. I topped mine with cinnamon..
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Old 07-06-2007, 09:29 AM   #8
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Low-Carb "Sweet-Potato" Casserole

here are a couple I got off the web. Don't remember when or where.
-Penny

Low-Carb "Sweet-Potato" Casserole
Pumpkin and ThickenThin not/Cereal thickener do double duty in this recreation of a sweet-potato holiday dish.

1 27-ounce can pumpkin
3 tablespoons ThickenThin not/Cereal thickener
2 teaspoons baking powder
1 teaspoon salt
Sweetener equivalent to 2 tablespoons sugar
2 tablespoons lemon extract
2 tablespoons brandy
2 teaspoons lemon juice
2 teaspoons butter flavor
2 large eggs, beaten
1/4 cup mayonnaise

Serves 8

Preheat oven to 350° F. Coat a 2-quart casserole dish with non-stick spray.

1. Combine all ingredients and pour into casserole.

2. Bake until set and lightly browned - about 30 minutes.

Nutrition: (per serving as calculated by Mastercook): 115 calories; 8g fat; 6g carb (of which 2g dietary fiber); 4g protein
~~~~~~~~~~~~~~~~~~~~

Low-Carb "Sweet-Potato" Casserole
Note from Cheri:
This unique recipe can help those on a low carb diet cure a sweet potato fix without doing serious damage to their eating plan. the recipe was given to us by Rani Merens who hosts AOL's Low Carb Cooking Chat and is a guest columnist at CarbSmart's LC E-zine.



1 can pumpkin puree
1 egg
1 T brown sweet and low (Whey Low Gold)
2 T melted butter
1 tsp. pumpkin pie spice
pinch of salt

Topping
1/4 ground pecans
1 T softened butter
pinch of cinnamon
1 T Splenda®
1 T protein powder

Serves 6

Preheat overn to 350°F.

Mix first six ingredients together and put into a small casserole dish.

Mix together topping ingredients and sprinkle over the pumpkin in the cassrole dish. Bake until warmed through and steusel has set a bit, about 15 minutes.
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Old 07-06-2007, 01:54 PM   #9
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I can vouch for Kevin's recipe. I made it last year with Delicata squash (can't find those now--around here they only have them around Halloween) and it tasted just like my high carb sweet potato casserole. You could use sweet potatoes but they are not low carb.
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Old 11-22-2010, 06:38 AM   #10
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Quote:
Originally Posted by LibertyJen View Post
Sorry ... so many different places to post favorite recipes! Here's is my

2006 Sweet Potato Casserole Recipe(I tweak this recipe every year ...)
2 Sweet Potatoes, quartered, boiled and peeled
1 can of pumpkin puree (15-16 oz)
2 eggs, beaten
1/4 cup of cream
2 Tb Splenda
1 stick of butter, melted
6 oz of crushed pineapple (in its juice), drained well
1/2 cup of pecan pieces
1/2 stick of butter melted
1 oz of DaVinci's caramel syrup, splenda sweetened

Mash sweet potatoes with pumpkin in stand mixer. Add eggs, cream, butter, Splenda and pineapple. Transfer to a baking dish. Mix pecans, butter and syrup and top casserole. Bake at 350 degrees for 30-40 minutes.

It will "stand" when it is done and be slightly browned on top. The pumpkin with the sweet potatoes cuts the carbs and adds a good taste. The pineapple is a great surprise, as well!

This was a hit not only at my office party, but also at the Thanksgiving dinner table. I fear my family will grow weary of the recipe, I am making a third batch of this tomorrow! Whoo Hoo!
Does anyone know the carb count per serving for this recipe? Thanks
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Old 11-22-2010, 07:01 AM   #11
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Quote:
Originally Posted by jackieba View Post
I can vouch for Kevin's recipe. I made it last year with Delicata squash (can't find those now--around here they only have them around Halloween) and it tasted just like my high carb sweet potato casserole. You could use sweet potatoes but they are not low carb.
Me too, I buy a bunch of the Delicata and freeze them (cooked and smashed) in the amount needed for the cassarole, make it a few times a year. I can still find them here in the grocery store. I will be making them for Christmas this year, YUMMO
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