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Maple-Sweet Potato Casserole

Maple-Sweet Potato Casserole

Cooking Light NOVEMBER 1995

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 21%
  • Fat: 4.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 5g
  • Carbohydrate: 35.8g
  • Fiber: 2.8g
  • Cholesterol: 56mg
  • Iron: 1.1mg
  • Sodium: 232mg
  • Calcium: 94mg
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Maple-Sweet Potato Casserole recipe

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