| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | American | Entree, Healthwise | 12 | Servings |
INGREDIENTS
| 2 | tb | Butter; or walnut oil |
| 1/2 | c | Skim milk |
| 1 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 1 | Egg | |
| 2 | tb | Pure maple syrup |
| 6 | sm | Sweet potatoes; baked and mashed (or 3 to 4 large) |
| 8 | lg | Marshmallows (or 2 ounces miniature) |
| 1/3 | c | Walnuts; chopped |
INSTRUCTIONS
Add butter, milk, cinnamon, salt, egg and maple syrup to mashed sweet potatoes. Beat until smooth. Spoon into a 1 1/2-quart casserole that has first been oiled. Top with chopped walnuts. Bake for 20-30 minutes, or until bubbly. Cut large marshmallows into fourths (not necessary if using miniatures), and arrange on top of casserole. Broil with top of marshmallows 4 inches from broiler until delicately browned and slightly melted. Nutrition information per 3-ounce serving: 130 calories, 21 grams carbohydrate, 1.9 grams fiber, 4.5 grams fat, 2.4 grams protein. Exchanges per 3-ounce serving: 1 starch/bread, 1 fat, 1 vegetable. Chitwood's *Southern-Style Diabetic Cooking* will be in local stores during the first week in December, 1996. To order the book by phone, call 1-800-ADA-ORDER (1-800-232-6733). American Diabetes Association, publisher. ~ --[Book Review: Wednesday, November 6, 1996 By ANN BURGER c/o www.charleston.net/entertain/food.html Posted Path McRecipe 07 No 96]-- Recipe By : Marti Chitwood (1996) Southern-Style Diabetic Cooking Posted to MC-Recipe Digest V1 #284 Date: Thu, 07 Nov 1996 12:13:05 -0800 From: Hanneman <phannema@wizard.ucr.edu>
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”