"Mock" Sweet Potato Casserole

[Kevinpa]

3 cups cooked and mashed Delicata Squash
1/2 cup heavey cream
1/3 cup melted butter
2 T. not/Sugar
2 T. granular erythritol
1 splenda quick pack
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)
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

This is on my Thanksgiving table this year

[That Girl]

i can't find a delicata sqaush, anything comparable carb wise? looks good!

[Kevinpa]

Originally Posted by That Girl

i can't find a delicata sqaush, anything comparable carb wise? looks good!

Any listed in this thread would work and be about the same carbs.

Winter Squash

[magnamater]

Love it! A relative carb bargain for a T Day recipe! I'll be trying it!

[Charski]

Mmm, this sounds yum - since I can afford a few extra carbs, I'll use butternut squash instead though. May have to cut back the sweeteners a bit I'm a'thinkin'....

[jackieba]

Kevin,
This looks delicious. Do you think the Delicata is better than the Sweet Dumpling for this kind of dish or do you use it because it's bigger and easier to work with?

[jackieba]

I was comparing your recipe to my old one and with the sugar subs and squash, the rest of the base is exactly like my old one. Except the topping on my old one included a cup of brown sugar and marshmallows--it was like eating a dessert. How much of a brown sugar taste do you get with 2 T of brown diabetisweet? I have that (haven't used it yet) but was wondering if I'd need to use some blackstrap molasses too.

[Kevinpa]

Originally Posted by jackieba

Kevin,
This looks delicious. Do you think the Delicata is better than the Sweet Dumpling for this kind of dish or do you use it because it's bigger and easier to work with?

I like the sweet dumpling for things that you want to taste like a regular potato. For me the delicata are very available and inexpensive and as you say much easier to work with so I use it more. I do think it is a better fit for a sweet potato sub though.

IMO the sweetener was just right and I feel no need to try adding blackstrap to it to get a closer brown sugar taste.

[jackieba]

Thanks Kevin. I'll give it a try.

[Phaedra]

Do you have a pix of Delicata Squash? I'm not familiar with it.This sounds so good and I want to make it correctly.
TIA
Phaedra

[Kevinpa]

Originally Posted by Phaedra

Do you have a pix of Delicata Squash? I'm not familiar with it.This sounds so good and I want to make it correctly.
TIA
Phaedra

Phaedra, look back at the 3rd post of this thread I put a link that has a picture of 1 in it.

[lcmiller461]

With only 2 T of erythritol, do you think the rest of the family will be able to handle the sugar alcohol? I'd love to take it to our family dinner but I'd hate to hurt anyone's tummy! (I guess that would be 3 T with the topping.)

[Kevinpa]

Originally Posted by lcmiller461

With only 2 T of erythritol, do you think the rest of the family will be able to handle the sugar alcohol? I'd love to take it to our family dinner but I'd hate to hurt anyone's tummy! (I guess that would be 3 T with the topping.)

In these amounts the erythritol has no effect on me personally. I would feel safe serving this to non LC's.

[Tweaker Geek]

Kevin - I don't have any Not Sugar. Is there a sub for it? TIA

[Kevinpa]

Originally Posted by Tweaker Geek

Kevin - I don't have any Not Sugar. Is there a sub for it? TIA

when I run out of not/Sugar I sub not/starch.

if not either of those then polyD i guess and the tweak zone....

[Tweaker Geek]

Thanks Kevin. I was thinking PolyD, glad you mentioned it as well. I don't have any Not/Anything so Not/Starch is as far away as Not/Sugar!

[Tweaker Geek]

Kind of off topic, but I tried the Sweet Dumpling Squash last night, it's delicious. I'm glad you posted about all these different squash. I probably never would have tried them otherwise!

[Kevinpa]

You know any of the winter squashes that I listed in the other thread will work here. In the case of the sweet dumpling, it would be a slight bit milder than the delicata.

[BB in MN]

kEVIN, WHAT IS THE SUB FOR THE SPLENDA QUICK PACK?
i HAVE GRANULAR AND LIQ. BUT NO QUICK PACKS

BETH

[Kevinpa]

1 quick pack is equal to 1 cup of sweetener Beth

[lcmiller461]

Oh my...
I made this Sunday and it was awesome!
I had to improvise for the diabeti sweet, but it still turned out great!!

[theislandgirl]

Originally Posted by Tweaker Geek

Kevin - I don't have any Not Sugar. Is there a sub for it? TIA

When I'm out of the not/Anythings I sub a mixture of xanthan and guar gums...because the not/Anythings -- ThickenThin products from ExpertFoods -- are customized mixtures of vegetable gums, including xanthan and guar.

Hope that helps some.

[Tweaker Geek]

Thanks Islandgirl! What amounts do you use?

[CreekWatcher]

Originally Posted by theislandgirl

When I'm out of the not/Anythings I sub a mixture of xanthan and guar gums...because the not/Anythings -- ThickenThin products from ExpertFoods -- are customized mixtures of vegetable gums, including xanthan and guar.

Hope that helps some.

Seconding Tweaker Geek's question--what proportion of guar to xanthan do you use?

[magnamater]

Anybody anywhere ever freeze this???????? I need to prepare ahead, won't have a working kitchen on days before T-day.

I mean any sweet potato casserole, with success. . .

[Kevinpa]

Originally Posted by magnamater

Anybody anywhere ever freeze this???????? I need to prepare ahead, won't have a working kitchen on days before T-day.

I mean any sweet potato casserole, with success. . .

Not I, the things I have made with squash so far have not lasted long enough to freeze.

[theislandgirl]

Re replacing ThickenThin not/Sugar or not/Starch with xanthan and guar, I mostly just eyeball it, especially in sauces and gravies.

But loosely speaking, for not/Sugar I'd do roughly 2/3 xanthan and 1/3 guar (for a total measure of about the same as the not/Sugar in whatever recipe).

For not/Starch, usually roughly equal amounts, but increase the measure in the recipe by half; e.g., to replace 1 tsp not/Starch, 3/4 tsp each of the xanthan and guar gums.

But always start on the conservative side, start small. Go ahead and replace as above if it's a tried and true (tested) recipe, but work your way up if it isn't!

I have a recycled spice shaker with a ready mixed half and half mixture, and also jars of the straight up xanthan and guar gums.

Best I can offer at this point.