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Sweet Potato Casserole

Mary Etta Moorachain, Ph.D., R.D., C.C.P., C.F.C.S
Serves 10    Serving size: 2/3 cup, 1/3 cup for Diabetics


4 to 5    Large Sweet Potatoes Topping
2            Eggs                        
1 cup        Chopped pecans    
1/2 cup    Brown sugar                    
1/4 cup    Brown sugar
3/4 tsp    Nutmeg                    
1/4 cup    Flour            
3/4 tsp    Cinnamon                    
3 tbsp    Butter, melted
1/2 cup    Fat-free milk, warmed
Vegetable Cooking Oil Spray

1.    Preheat oven to 350 degree Fahrenheit.  Coat a 2-quart casserole dish with the cooking spray.  Bake the potatoes for 50 minutes or until fork tender.  Leave the oven on.

2.    Peel, removing strings, and mash; add the sugar, eggs, nutmeg, cinnamon and milk; stir to combine.  Pour into the prepared casserole dish

3.    Combine the pecans, brown sugar, flour and melted butter in a medium-size bowl; spread the topping over the potatoes.

4.    Bake, uncovered, for 30 minutes, or until the topping is golden brown.

Substitutions: Use splenda brown sugar, ½ cup egg beaters.  This decreases the total cholesterol and saturated fat.

Nutritional analysis:  
Serving Size         2/3 cup
Calories        250 kcal
Fat            13 gram
Saturated Fat         3 g
Cholesterol         50 mg
Sodium        30 mg
Carbohydrates        31 g
Dietary Fiber        2 g
Protein            4 g

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