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Maple-Sweet Potato Casserole

Yield 8 servings (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.