Mmmm Kay... so I REALLY wanted to make a special dish for Thanksgiving and I REALLY wanted it to be the big hit at the dinner table - I wanted to make all of the other sides jealous, and I even wanted the turkey to feel pangs of envy so, I took a rather sinfully delicious potato casserole dish and I jazzed it up to be a healthier version. Here it is:
SWEET POTATO MASH
Critch in
the Kitch
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3 cups cooked sweet potatoes (2 very large sweet potatoes)
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1/4 cup sugar
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¾ cup Stevia in the Raw
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¼ c. Yogurt Butter
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¼ c. coconut oil
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2 eggs, slightly beaten
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1/2 c. Fat Free Half & Half
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1 teaspoon vanilla
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1 cup brown sugar/splenda blend
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1/3 cup whole wheat flour
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1 cup ground pecans
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1/3 cup (1/2 yogurt butter & ½ coconut oil)
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HEAT oven to 350 degrees.
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Butter 9-by-13-inch baking dish. Set aside.
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MASH at least 3 cups sweet potatoes in a large bowl. (You can add another
cup of sweet potatoes to stretch the dish a little.)
Add sugar, softened
butter, eggs, half & half and vanilla. Stir well.
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POUR mashed sweet potatoes into baking dish.
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Combine brown sugar, flour, pecans and melted butter in a small bowl.
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Spread evenly over top of sweet potatoes.
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Bake for 30 minutes.
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Yield: 10-12 servings
I'll have you know this dish was completely INHALED by everyone at the table even small children who "hate" sweet potatoes.
