RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6603
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| Recipe Name: |
Faux Sweet Potato Casserole - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you need this really low-carb, replace the brown sugar with brown sweet and low and white sugar with Splenda®.
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Ingredients:
15 Ounce(wt)s pumpkin, puree canned
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Directions:
Preheat oven to 350.
Mix together pumpkin, eggs, brown sugar, spice and salt and put into a small casserole dish.
Mix together remaining ingredients and sprinkle over the pumpkin in the casserole dish.
Bake until warmed through and streusel has set a bit, about 15 minutes. |
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| Nutrition per Serving: |
| Calories: |
142 |
Total Carbs: |
10.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
35.2 |
Fat: |
10.1 |
Protein: |
2.02 |
| Fiber: |
3.43 |
Sodium: |
16.96 |
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