This diabetic sweet potato casserole is divine. You almost forget that sweet potatoes are a vegetable. Well, it's a vegetable I don't mind eating.
Yield: 6 servings
4 mediums Sweet potatoes
Vegetable oil cooking spray
1 tablespoon Margarine
1/4 cup Orange juice
2 tablespoons Chopped walnuts
1/4 teaspoon Nutmeg
1/ Cook whole sweet potatoes in boiling water 25 to 30 minutes or until tender. Meanwhile, lighly spray a 1-quart casserole dish with cooking spray. Remove potatoes from heat and add cold water until they are cooled slightly. Drain, peel and mash the potatoes.
2. Add remaining ingredients and mix thoroughly. Place in casserole dish and bake, uncovered, at 375 degrees F. for 25 minutes. Serve hot. Makes 6 servings.
Nutritional information per serving: calories - 118, protein - 2 gm., fat - 4 gm., carbohydrate - 20 gm., cholesterol - 0 mg., sodium - 9 mg. No diabetic exchanges given.
FROM: The American Heart Association Low-Salt Cookbook, reprinted in Spotlight, Volume 3, Number 2, February 1994. This is a little mailing insert enclosed with our electric bill. (Trish McKenna)