Splendas Candied Sweet Potato Casserole Recipes

SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F. Lightly grease a 13" x 9" baking dish.
• On a baking sheet, bake sweet potatoes for 1 hour or until done. Let cool, then peel and mash. Reduce oven to 350°F.
• In a bowl, combine mashed sweet potatoes, Splenda Sweetener, flour, milk, orange juice, egg, vanilla extract, orange zest, and 3 tablespoons melted butter. Using an electric mixer, beat on medium speed until smooth. Transfer to baking dish.
• In a bowl, combine breadcrumbs, pecans, syrup, and remaining 2 tablespoons melted butter. Sprinkle over top of casserole.
• Bake for 1 hour or until heated through.

SOUTHERN CANDIED SWEET POTATOES

Steps:

• Peel the sweet potatoes and cut them into slices.
• Melt the butter in a heavy skillet and add the sliced sweet potatoes.
• Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

SPLENDA'S CANDIED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Boil sweet potatoes until slightly underdone, about 15 minutes. Drain, cool, and peel.
• In a large saucepan over medium heat, combine butter, SPLENDA® Granulated Sweetener, molasses, and 1 cup marshmallows. Season with cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce. While stirring, mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake in preheated oven for 25 minutes. Remove from oven, and cover top evenly with remaining marshmallows. Return to oven, and bake until marshmallows are golden brown.

PISTACHIO CRANBERRY SCONES

Steps:

• Preheat oven to 425°F. Spray a baking sheet with cooking spray.
• In a bowl, combine flour, cream of tartar, baking soda, salt, and orange zest. Use a pastry blender or two knives to cut in butter until mixture is crumbly. Mix in Splenda Stevia Sweetener.
• Pour milk over dry ingredients and stir just until dry ingredients are moistened. Stir in cranberries and pistachios.
• Transfer dough to lightly floured work surface and knead gently to incorporate any loose flour. Pat into a ¾-inch thickness. Cut scones with a 2½" round cutter, and place on cookie sheet. Reuse scraps if needed.
• Bake for 12-15 minutes or until pale golden brown.

MRS. BRUCE'S DELICIOUS SWEET POTATO CASSEROLE

Steps:

• Heat oven to 350°F.
• In a large bowl, combine the Bruce's Yams Cut Sweet Potatoes, low-fat evaporated milk, salt and vanilla extract. Mix thoroughly before beating in 2 large eggs.
• Pour the mixture evenly into a greased 8 x 8 glass baking dish.
• In a separate bowl, combine the flour, Splenda® Brown Sugar Blend and salt. Whisk together, and stir in the melted butter.
• Sprinkle brown sugar topping over sweet potato mixture, then top with chopped pecans.
• Bake for 20 minutes, then broil until topping is bubbling. Remove, let cool and serve.

CANDIED SWEET POTATOES, WITH EASY DIABETIC VERSION

Steps:

• 1. Preheat oven to 350 degrees. Prepare a shallow casserole dish with non stick spray, set aside.
• 2. In a covered pan, steam the potatoes in a small amount of water, just until the skins can easily be removed. Peel and cut in halves or quarters; set aside.
• 3. To make the GLAZE : Combine the brown sugar, orange juice and butter in a saucepan and cook over medium heat for 5 to 8 minutes until clear. Place potatoes in a prepared (non stick spray) casserole dish, then pour glaze over all and bake at 350 degrees for 45 minutes. Baste Potatoes every 15 to 20 minutes.
• 4. HINT FOR SUGAR FREE VERSION: Skip the above glaze recipe and use any sugar free maple syrup found at your super market. Sprinkle potatoes with fresh squeezed orange juice and pour the syrup over the potatoes. Bake as you would the other.