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Streusel-Topped Sweet Potatoes (Diabetic)


Published: Friday, November 10, 2017

6 medium sweet potatoes

½ c. reduced-fat butter, melted

3 eggs, lightly beaten

¼ c. unsweetened apple juice

1½ tsp. vanilla extract

Topping:

¾ c. packed brown sugar

½ c. flaked coconut

½ c. chopped pecans

¼ c. reduced-fat butter, melted

 Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on High for 15-18 minutes or until tender, turning once.

When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash pulp with butter and eggs. Stir in juice and vanilla. Spoon into potato shells.

Divide into 2 (13x9") baking dishes coated with cooking spray. Combine the topping ingredients; spoon over top. Bake at 375° for 20-25 minutes or until a thermometer reads 160°. —12 servings.

• Exchange (per potato half): 260 calories, 12 g fat, 5 g saturated fat, 4 g protein, 37 g carbohydrate, 68 mg cholesterol, 3 g fiber, 136 mg sodium

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