There must be a sweet potato recipe that isn't all sugar and

[LindaJ]

marshmallows!

And is easy to make ahead in a baking dish and then just warm up before the feast. Point me to one!

[maru2]

This came from Libby's website...I would probably use diabetisweet brown instead of the splenda brown.

Ingredients

* 2 cans * (15 oz. each) LIBBY'S® 100% Pure Pumpkin
* 1/4 cup packed SPLENDA® Brown Sugar Blend, divided
* 1/4 cup (1/2 stick) butter or margarine
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1/4 cup chopped toasted pecans


Directions

PREHEAT oven to 350° F.

COMBINE pumpkin, 3 tablespoons SPLENDA® Brown Sugar Blend, butter, cinnamon and nutmeg in medium saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook for 1 to 2 minutes. Pour hot mixture into ungreased 1 1/2-quart casserole dish. Combine remaining SPLENDA® Brown Sugar Blend and pecans in small bowl. Sprinkle over pumpkin.

BAKE for 5 to 10 minutes or until brown.

* You may use 1 can (29 oz.) LIBBY'S® 100% Pure Pumpkin instead.

[wcwendy]

Not a dish, but I just bake them in their skins.

[watcher513]

Just baked with butter is the best!

[Ann Lytle]

I put canned sweet potatoes in a buttered dish, dab with butter, pour sugar free maple pancake syrup over them and on top sugar free marshmallows from Netrition. Bake at 350 till bubbly and marshmallows melted. I have no idea of the carb count, but it's only once a year, I do it for Christmas and a lot better using sugar free ingredients. Have a lovely thanksgiving. Ann

[momacat]

Originally Posted by wcwendy

Not a dish, but I just bake them in their skins.

That's what I was going to suggest. Actually I even like them microwaved. the skins are soft and edible.

[BeckyM]

I have made this recipe and it is pretty good. If you really want sweet potatoes instead of pumpkin, you could substitute but it would be more carbs. Trader Joes has sweet potato puree in cans with nothing added, or you could use fresh ones.

Low Carb Faux Sweet Potato Casserole

Servings: 6

Ingredients
1 can pumpkin puree
1 egg
1 tablespoon brown sugar sub of your choice
2 tablespoons melted butter
1 teaspoon pumpkin pie spice
pinch of salt

Topping:
1/4 ground pecans
1 tablespoon softened butter
pinch of cinnamon
1 tablespoon Splenda or your choice of sugar sub
1 tablespoon protein powder

Instructions
Preheat oven 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 streusel has set a bit, about 15 minutes.

[Pam]

Cheryl or Terry....I've never had a baked sweet potato, only the marshmallow kind. How do you bake your whole sweet potatoes? Do you wrap them in foil..do you butter the skins? What temperature and how long? I would like to serve those for Thanksgiving dinner.

[momacat]

Pam- I take it back I didn't microwave them I wrapped them in tin foil and put them in the oven. I didn't butter the skin. I did make a slice on the top of the potato. You bake them like you bake a white potato...except they seem to take a bit longer to bake. If you want to crispy skin then don't wrap them in foil. However, unlike a white potato you can't really eat the skin of a sweet potato if you've baked with out the foil. The skin becomes rather tough. The other thing that I've found is that the sugar free syrups are good on the swee potatoes.

[theredhead]

I always take the traditional, sugary sweet potato casserole with a brown sugar/nut topping to Thanksgiving dinner at my brother's. I decided to try to change the recipe up to make it low-carb friendly, so last night I experimented. I recently bought the new Ideal sweetener to try. It's xylitol and measures like sugar.

I used that in the sweet potato puree part, and then added a little DaVinci's SF Pancake Syrup to it to make a "brown sugar" topping. I also subbed Carbquik for the little bit of flour the topping called for. It came out really, really good. I'm one of those super-tasters who doesn't like Splenda and can detect all other artificial sweeteners, but this stuff is really good! It also comes in a brown sugar form, but it's not being sold in my area yet.

[Soobee]

Laurie, could you post the entire recipe?

[theredhead]

I'd be happy to, Soobee.

SWEET POTATO CASSEROLE

3 c. sweet potatoes, cooked, peeled, and mashed
1/2 tsp. salt
1/4 cup butter
2 eggs
1/2 cup cream
1 tsp. vanilla
1/2 cup sweetener (I used "Ideal" sweetener)

TOPPING:

1/4 cup butter
3 T. flour (I used Carbquik)
3/4 cup brown sugar (I used Ideal + 1/4 cup DaVinci SF Pancake Syrup)
1/2 cup pecans

Mix all of the first ingredients and put into a greased casserole dish. Mix topping and sprinkle over the top. Bake at 350 degrees for 30-40 minutes.

[Carol21950]

I got a savory sweet potato casserole recipe from Real Simple in my email. No sweetener at all, no marshmallows. Of course it's carby as heck, but you should be able to tweak it.

Sweet Potato Gratin Serves 4 (so you'd need to double it for a group)

Ingredients
5 tablespoons unsalted butter
1 large onion, chopped (about 2 cups)
1/2 cup all-purpose flour
2 cups whole milk
1 tablespoon fresh rosemary leaves, chopped
1 teaspoon kosher salt
freshly ground black pepper
3 large sweet potatoes, peeled and shredded (about 4 1/2 cups)
2 cups Cheddar, shredded (8 ounces)
1 slice whole-wheat bread, ground in a food processor (1/2 cup)

Directions
1.Heat oven to 400º F.
2.Lightly coat a 9-inch square baking dish with vegetable cooking spray.
3.In a medium saucepan, over medium heat, melt the butter and add the onion; cook until softened, about 10 minutes. Remove from heat, stir in the flour, then whisk in the milk, rosemary, salt, and a few grinds of pepper. Heat to boiling, whisking constantly. Stir in the sweet potatoes.
4.Transfer to the baking dish and sprinkle with the Cheddar and bread crumbs. Bake for 30 minutes or until golden.

Nutritional Information
Per Serving
Calories 638
Calories From Fat 53%
Calcium 619mg
Carbohydrate 53g
Cholesterol 109mg
Fat 38g
Fiber 6g
Iron 2mg
Protein 24mg
Sat Fat 23g
Sodium 1064mg

[Pam]

Cheryl....Thanks

[dianafoot]

Since my family loves marshmallows and "real" sugar in their stuff, I just make the traditional recipe and pull out a couple of gobs before adding the sugar and o.j.

filling:
7 large sweet potatoes, baked the day you are making this
1/4 cup butter, melted
2 eggs
1/4 cup cream
1/2 tsp vanilla
1 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
2 tbs orange juice concentrate
1/4-1/2 cup sugar, depending on how sweet the sweet potatoes are

topping:
1 cup chopped pecans
1/2 cup brown sugar
1/4 cup butter
1/4 cup white flour (optional)
pinch salt

baby marshmallows

directions:

filling:
Mix sweet potatoes with all other ingredients except toppings. (Sometimes I strain the sweet potatoes through the food mill if they are stringy.)

topping:
toss nuts, brown sugar, and butter together (+flour, if using)

make diagonal 2" wide "stripes" on top of the casserole, alternating pecan topping with marshmallows.

Bake at 350 until heated through and marshmallows are golden.

For low carb, I put together everything up to the orange juice and sugar for the filling, spoon a little bit into a bowl just for me and add a little sweetener to taste (erythritol, Splenda, etc.) For the topping, I scoop out a little bit before adding the sugar and flour and put in my own sweetener. I make a couple of little ramekins of this and bake it when I bake the casserole. While this is not exactly the lowest carb dish, sweet potatoes are a better glycemic bargain than most Thanksgiving carbs.

[watcher513]

Pam, I'm so sorry but I haven't been back on the boards much since the weekend and not at all then. We had our Thanksgiving on Saturday because of people's work schedules, yes, even on turkey day my daughter was on-call where she lives, 100 miles away at her place.

I used to bake them in the oven all the time. Sometimes still do. Just scrub them and poke a few holes (put on something, dish or pan w/foil, oven only, under them as they leak a little) and bake for around an hour at 375-400, depending on the size.

Lately I've just been microwaving them. Same process but I put them on a paper plate and I have a "baked potato" function button on my microwave. Otherwise it would be around 7-8 minutes on high, then let sit and test for doneness. It usually takes hitting it twice/2 cycles of it. Then I wrap it in foil as I finish the rest of the meal. Keeps it hot.

I've yet to eat the skins. Not on my To Do list.

[TheHealthyAdvocate]

I actually do not care for sweet potatoes as a sweet dish. I treat them like regular baked potatoes and make them savory. I also mash them the same way I would regular white potatoes. You can also make baked sweet potato fries. Just bake them plain with a little olive oil and sea salt, or bake in a almond flour coating.

I hope this helps!

[watcher513]

Sweet potato fries are great!

[Pam]

Originally Posted by watcher513

Pam, I'm so sorry but I haven't been back on the boards much since the weekend and not at all then. We had our Thanksgiving on Saturday because of people's work schedules, yes, even on turkey day my daughter was on-call where she lives, 100 miles away at her place.

I used to bake them in the oven all the time. Sometimes still do. Just scrub them and poke a few holes (put on something, dish or pan w/foil, oven only, under them as they leak a little) and bake for around an hour at 375-400, depending on the size.



Lately I've just been microwaving them. Same process but I put them on a paper plate and I have a "baked potato" function button on my microwave. Otherwise it would be around 7-8 minutes on high, then let sit and test for doneness. It usually takes hitting it twice/2 cycles of it. Then I wrap it in foil as I finish the rest of the meal. Keeps it hot.

I've yet to eat the skins. Not on my To Do list.

Thanks, Terry

[cleochatra]

I make twice baked sweet potatoes and stuff them with half pumpkin and half yams! It turns out pretty wonderfully.



Cleo's Twice baked yams

8 small sweet potatoes
2 cups pumpkin
1 package cream cheese*
salt and pepper
butter

Preheat oven to 400 degrees.

Place yams on cookie sheet. Cut cross-hatch into the top (an "x") and bake for an hour. Let cool for 15 minutes.

Change oven temperature to 350 degrees

Carefully peel back top edges from the yams. Leaving the shells intact, scoop out the innards. Keep half*, and save the rest for another recipe. Mash yam innards. Add pumpkin, cream cheese and butter and mix until fluffy.

Spoon or pipe mixture back into the shells and bake for 20 minutes or until warm.

Optional: Top with sour cream, butter,bacon bits and cheese for a loaded version. For a sweeter flavor, sprinkle with nutmet and cinnamon, and a small pat of butter.(Adjust nutritional values according to additions)

Makes 8 small yams.

*Nutritional information: Calories: 137, Carbohydrates: 10g, Fiber: 1.5 g, Net Carbohydrates: 8.5 g, Protein: 3 g, Fat: 9 g

[Charski]

I LOVE baked sweet potatoes, skin and all, and I never wrap them in foil. Poke 'em with a fork, bake on a baking sheet with a little foil (they leak more than a white potato) and throw in the oven til done - split, butter, eat, then butter the skin and eat THAT.

[Marvin]

Originally Posted by Charski

I LOVE baked sweet potatoes, skin and all, and I never wrap them in foil. Poke 'em with a fork, bake on a baking sheet with a little foil (they leak more than a white potato) and throw in the oven til done - split, butter, eat, then butter the skin and eat THAT.

Add me to the list of people that like a baked sweet potato....wrapped in foil, baked in oven just like a white potato. What I've never done is eat the skin! Don't know why--always did on white potatoes--just never occurred to me. Guess I will be from now on!