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Tuesday, September 28, 2010

great fall recipe

LowCarbRecipeBox : Message: Sweet Potato Casserole

I'm trying to get ideas for low carb, low fat, etc recipes for fall... since fall and winter is always when I gain weight..
I have found a few I'd like to share.. here is the first one!!

Sweet Potato Casserole

Sweet Potato Casserole

Sweet potatoes?! On a low-carb diet?! Many of us miss the flavor of sweet
potatoes in casseroles and more - especially in the Fall. The good news is
that by adding just 1/2 cup of real baked sweet potato to a couple of more
carb-friendly relatives (pumpkin and squash), we can extend the dish and
fool the tastebuds! A finishing sprinkling of our low-carb marshmallows and
you'll think you're cheating - but you're NOT!

1 small sweet potato
(baked, cooled and mashed to make 1/2 cup)
1/2 cup canned pumpkin
1 medium summer squash
(halved, seeded, baked and mashed to make 1 cup)
4 eggs
2/3 cup heavy cream
1 tsp xanthan gum
1/2 stick butter
1/2 tsp salt
1 tsp cinnamon
Dash of allspice
Dash of cloves
1/2 cup Splenda®
1 tsp Brown Sugar Twin®
4 drops of yellow and 1 drop red food color [optional]
Marshmallows for topping (See Low Carb Marshmallows recipe)
Prepare sweet potato and squash to their recipe ready condition as listed
above. Ingredients should be room temperature. Preheat oven to 325°F.
Butter a 9-12" casserole dish.

In large mixing bowl, stir together mashed sweet potato, pumpkin, and mashed
squash (any summer squash is acceptable here). If some lumps remain, don't
worry about it - they add a little character to the dish! In a separate bowl
beat eggs with xanthan gum, Splenda and Brown Sugar Twin. Add heavy cream
and mix (with hand mixer) until well mixed and beginning to thicken.

Add egg/cream mixture to sweet potato mixture and stir by hand to mix
lightly. Add salt, spices and food color (if you wish to use it.) Mix to
distribute. You may wish to taste here for your sweetness and spice
preference. If more is needed, add it now.

Spoon mixture into buttered casserole dish and smooth to even out. Cut
remainder of 1/2 stick butter (after using some to butter dish) into thin
pats and distribute them over top of casserole. Optionally, you can sprinkle
a bit of extra cinnamon on top. Bake for 35-45 minutes until browned at
edges and cracking a bit. Remove from oven and cool 10 minutes before
sprinkling with marshmallows.

NOTE: You can top this dish with artificially sweetened meringue instead of
marshmallows if you prefer. If you use meringue, give the dish a few moments
under the broiler to brown the meringue tips before serving.

40 grams carbs (allowing for fiber) in entire recipe.
Makes 6 servings. 6.5 grams per serving.

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