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Sweet Potato Casserole

Prep Time :
10 min
Bake Time :
2 hrs
Makes :
14 servings
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This recipe is:

4 medium sweet potatoes

3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated

1/2 cup (125 mL) whole milk

2 tsp (10 mL)  grated orange rind

1/4 cup (60 mL) fresh orange juice

2 tsp (10 mL)  vanilla extract

1 extra large egg, lightly beaten

1/2 cup (125 mL) all-purpose flour

3 tbsp (45 mL) butter, melted

1 cup (250 mL) panko

1/2 cup (125 mL) finely chopped pecans

2 tbsp (30 mL) butter, melted

3 tbsp (45 mL) maple syrup


Preheat oven to 375° F (190° C). Lightly grease a 13- x 9-inch (33 x 23 cm) baking dish.

Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350° F (180° C).

Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish.

Combine panko and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated.

Nutrition Information

Serving Size: ½ cup (125 mL) / 1/14 of recipe

Calories: 200 

Calories from Fat: 70 

Total Fat: 8 g 

Saturated Fat: 3 g 

Cholesterol: 30 mg 

Sodium: 95 mg 

Total Carbs: 30 g 

Dietary Fiber: 3 g 

Sugars: 11 g 

Protein: 4 g 

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Last updated: 12 December 2013.