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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.

Ingredients:

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

Instructions:

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. Makes 10-12 servings.

Nutrition:

Per serving: CAL 288 (10% from fat); FAT 3g; PROTEIN 4g; CARB 61g; CHOL 36mg; SODIUM 194mg; SATURATED FAT 1g

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

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