Struesel Topped Sweet Potatoes for Diabetics
3 (1 lb ea can(s)sweet potatoes in light syrup, drained & mashed
1/2 csugar-free maple-flavored syrup
1 tspfinely grated orange peel
1/3 cwhole-wheat flour
1/3 craw oats
1/4 cfirmly packed splenda brown sugar blend
1/2 tspground cinnamon
1/3 cchopped pecans
How to Make Struesel Topped Sweet Potatoes for Diabetics
- Preheat oven to 350 degrees.
Spray a 1 1/2 to 2-quart baking dish with nonstick cooking spray; set aside.
- In a mixing bowl combine the mashed sweet potatoes, maple-flavored syrup, and orange peel until well blended. Transfer to the prepared baking dish.
- In a medium mixing bowl combine the flour, oats, brown sugar blend, and cinnamon; cut in the butter until the mixture resembles coarse crumbs. Stir the pecans into the mixture and sprinkle over the top of the sweet potato mixture.
- Bake at 350 degrees for 35 to 40 minutes or until heated through.