Maple-Sweet Potato Casserole

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

• 1/3  cup  yellow cornmeal
• 1 1/2  cups  skim milk
• 2  tablespoons  margarine
• 2  cups  mashed cooked sweet potato (about 1 1/4 pounds)
• 1/3  cup  maple syrup
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  ground allspice
• 1/4  teaspoon  pepper
• 2  eggs, lightly beaten
• Vegetable cooking spray

Preparation

Place the cornmeal in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil; reduce heat to medium. Cook, uncovered, 2 minutes, stirring constantly with a wire whisk. Remove from heat; stir in margarine. Set aside.

Combine sweet potato and next 6 ingredients (sweet potato through eggs) in a large bowl; stir until well-blended. Gradually add cornmeal mixture, stirring constantly. Pour sweet potato mixture into a 1 1/2-quart casserole coated with cooking spray. Bake at 350° for 40 minutes. Let stand 10 minutes before serving.

Nutritional Information

Calories:

204 (21% from fat)

Fat:

4.7g (sat 1.1g,mono 1.8g,poly 1.2g)

Protein:

5g

Carbohydrate:

35.8g

Fiber:

2.8g

Cholesterol:

56mg

Iron:

1.1mg

Sodium:

232mg

Calcium:

94mg