LEMON SWEET POTATO CASSEROLE
A quick method to shred sweep potatoes is in the food processor. All the ingredients are combined together, to make this lemon lover’s outstanding dish-it’s almost like a pudding.
Makes 10-12 servings
• 6 cups shredded peeled sweet potatoes (yams), about 3 medium
• 2 tbsp. margarine or butter, melted
• 2/3 cup sugar
• 1 cup skim milk
• 2 large eggs
• 1/2 tsp. ground cinnamon
• 1 (4 serving) box instant lemon pudding and pie filling
Preheat oven to 325 degrees.
Combine shredded sweet potatoes, margarine, sugar, milk, eggs, cinnamon and pudding mix in a 2-quart oblong casserole dish.
Cover tightly with foil and bake for one hour.
Remove foil and continue cooking 20 to 30 minutes or until top is golden brown.
Per serving: CAL 288 (10% from fat); FAT 3g; PROTEIN 4g; CARB 61g; CHOL 36mg; SODIUM 194mg; SATURATED FAT 1g
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
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