Sweet Potato Casserole With Sweet Oat And Coconut Topping

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 6 cups water
• 1 3/4 lbs sweet potatoes, peeled and cut into 1 inch cubes
• 1/2 cup sucralose based sugar substitute, pourable
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon salt (optional)
• 1/4 cup cholesterol-free egg substitute
• 1/4 cup reduced fat margarine
• 2 teaspoons vanilla
• 1/4 cup quick-cooking oats
• 1/3 cup flaked coconut
• 1 1/2 ounces pecan chips (about 1/2 cup)
• 3 tablespoons maple syrup

Recipe

• 1 prheat oven to 325 degrees. in large saucepan bring water to a boil over high heat. add potatos,return to a boil,then reduce heat, cover and simmer 18 to 20 minutes or until very tender when pierced with fork. drain in colander, shaking off excess liquid.
• 2 meanwhile, in small bowl combine topping ingredients, except syrup. set aside.
• 3 place potatos in large bowl. using an electric mixer beat until smooth. add sugar substitute, cinnamon,nutmeg,salt, if desired, egg substitute, margarine and vanilla. beat on medium speed until smooth.
• 4 coat 9- inch glass deep-dish pie pan with cooking spray. spoon potato mixture into pan. sprinkle oat mixture evenly over all. bake 35 minutes or until lightly browned.
• 5 to serve,drizzle syrup evenly over all.
• 6 enjoy.