sweet potato casserole
8 cups cubed, peeled sweet potatoes
1 cup sweetened, dried cranberries, coarsely chopped
1/2 cup half n half
1/3 cup maple syrup
1 tsp salt and vanilla
1/2 tsp cinnamon
2 large eggs
2/3 cup chopped pecans
1/2 cup light brown sugar
2 tbsp sorghum flour or regular flour
2 tbsp butter, melted
1/4 tsp cinnamon
Preheat oven to 350.
To prepare puree, place sweet potatoes in a stockpot, and cover with water; bring to a boil. Reduce heat and simmer for 20 minutes or until tender. Drain and place in a large bowl. Add cranberries and next 7 ingredients (through eggs); beat with a mixer at high speed or until smooth. Spoon puree into a 9x13 baking dish coated with cooking spray.
To prepare topping, combine pecans, brown sugar, flour, butter and cinnamon. Sprinkle evenly over top of potato puree. Bake at 350 for 30 - 40 minutes.
OK I know this is not totally low fat but this year I am going to try it with fat free half and half, I know this is sacra ledge but I have to stick to plan! Enjoy and you will be the hit of Thanksgiving!