Praline Pecan Sweet Potatoes (Gluten Free/No Sugar Added)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
860 g Sweet Potatoes (approximately 4.5 cups mashed)1/8 tsp Salt2 Tbsp Butter, unsalted1/4 cup Egg Substitute (or 1 egg)1/2 tsp Vanilla Extract1/4 tsp Cinnamon, ground1/4 cup Kroger Zero Calorie Baking Sweetener (Xylitol)1 Tbsp Heavy Whipping Cream2 Tbsp Butter, unsalted3/4 cup Kroger Zero Calorie Brown Baking Sweetener (Xylitol)1/2 tsp Salt1/2 tsp Cinnamon, ground1/2 tsp Nutmeg, ground3/4 cup Heavy Whipping Cream1 1/2 cups Pecans, coarsely chopped1 tsp Vanilla Extract1 tsp Log Cabin Sugar Free Syrup
Preheat oven to 350º F and bake sweet potatoes (in skin) for 35 minutes, or until the begin to soften. Lightly grease a 7" X 11" (2 L) baking dish. Cool sweet potatoes to touch, peel, and mash. Mix mashed sweet potatoes, 1/8 tsp salt, 2 Tbsp butter, egg, 1/2 tsp vanilla extract, 1/4 tsp cinnamon, 1/4 cup baking sweetener, and 1 Tbsp heavy whipping cream, in large bowl. Transfer sweet potato mixture to dish.
Melt 2 Tbsp butter in skillet or small saucepan (I prefer cast iron skillet) over low heat. Stir in 3/4 cup brown baking sweetener, 1/2 tsp salt, 1/2 tsp cinnamon, nutmeg, 3/4 cup heavy whipping cream, and pecans. Heat to a simmer, stirring constantly. Cook approximately 5 minutes, or until the mixture has thickened and sugar is dissolved. Remove from heat and stir in 1 tsp vanilla extract and syrup. Pour evenly over sweet potatoes and spread with a rubber spatula. Bake approximately 30 minutes, until topping is set and slightly crusty.
Serving Size: Makes approximately twelve 1/2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user GFYOGAMOM.
Melt 2 Tbsp butter in skillet or small saucepan (I prefer cast iron skillet) over low heat. Stir in 3/4 cup brown baking sweetener, 1/2 tsp salt, 1/2 tsp cinnamon, nutmeg, 3/4 cup heavy whipping cream, and pecans. Heat to a simmer, stirring constantly. Cook approximately 5 minutes, or until the mixture has thickened and sugar is dissolved. Remove from heat and stir in 1 tsp vanilla extract and syrup. Pour evenly over sweet potatoes and spread with a rubber spatula. Bake approximately 30 minutes, until topping is set and slightly crusty.
Serving Size: Makes approximately twelve 1/2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user GFYOGAMOM.
Nutritional Info Amount Per Serving
- Calories: 261.9
- Total Fat: 20.6 g
- Cholesterol: 32.5 mg
- Sodium: 164.3 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 4.0 g
- Protein: 3.7 g
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