Maple-Sweet Potato Casserole



8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 204
Caloriesfromfat 21 %
Fat 4.7 g
Satfat 1.1 g
Monofat 1.8 g
Polyfat 1.2 g
Protein 5 g
Carbohydrate 35.8 g
Fiber 2.8 g
Cholesterol 56 mg
Iron 1.1 mg
Sodium 232 mg
Calcium 94 mg


1/3 cup yellow cornmeal
1 1/2 cups skim milk
2 tablespoons margarine
2 cups mashed cooked sweet potato (about 1 1/4 pounds)
1/3 cup maple syrup
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon pepper
2 eggs, lightly beaten
Vegetable cooking spray


Place the cornmeal in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil; reduce heat to medium. Cook, uncovered, 2 minutes, stirring constantly with a wire whisk. Remove from heat; stir in margarine. Set aside.

Combine sweet potato and next 6 ingredients (sweet potato through eggs) in a large bowl; stir until well-blended. Gradually add cornmeal mixture, stirring constantly. Pour sweet potato mixture into a 1 1/2-quart casserole coated with cooking spray. Bake at 350° for 40 minutes. Let stand 10 minutes before serving.