Praline Pecan Sweet Potatoes (Gluten Free/No Sugar Added)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Praline Pecan Sweet Potatoes (Gluten Free/No Sugar Added) calories by ingredient
Introduction
A delicious gluten free, no sugar added sweet potato casserole w/praline pecan topping. A delicious gluten free, no sugar added sweet potato casserole w/praline pecan topping.Number of Servings: 12
Ingredients
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860 g Sweet Potatoes (approximately 4.5 cups mashed)
1/8 tsp Salt
2 Tbsp Butter, unsalted
1/4 cup Egg Substitute (or 1 egg)
1/2 tsp Vanilla Extract
1/4 tsp Cinnamon, ground
1/4 cup Kroger Zero Calorie Baking Sweetener (Xylitol)
1 Tbsp Heavy Whipping Cream
2 Tbsp Butter, unsalted
3/4 cup Kroger Zero Calorie Brown Baking Sweetener (Xylitol)
1/2 tsp Salt
1/2 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
3/4 cup Heavy Whipping Cream
1 1/2 cups Pecans, coarsely chopped
1 tsp Vanilla Extract
1 tsp Log Cabin Sugar Free Syrup
Directions
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.
Member Ratings For This Recipe
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