Sweet Potato Bread (also sweet potato pie filling)
Total Calories per Serving:
206
Fat Calories per Serving:
55
Percent Fat Calories per Serving:
26.70%
Portion -
1 1/8 of a pie plate slice
Recipe serves eight
Ingredients
1 ½ pound of peeled yams (sweet potatoes) cut into large wedges
¼ cup of raisins (optional)
½ stick of softened, unsalted butter
2 tbls of flour
1 tsp baking powder
1 ½ tsp of ground cinnamon
1 egg
1/2 cup of Splenda no calorie sweetner
1 cup of 1 ½% milkfat, reduced cultured butter milk (120 cals, 35 fat calories per cup)
cooking spray
Directions
Preheat oven to 375 degrees. Spray 9” pie plate or equivalent casserole dish, lightly with cooking spray.
Boil yams until very soft and falling apart. Remove to colander to drain. Remove to large mixing bowl. Mash thoroughly with a potato masher or stir thoroughly with a large serving fork, if they are adequately softened.
Add butter, Splenda, egg, flour, baking powder, ground cinnamon and mix thoroughly. Add vanilla extract and butter milk and mix thoroughly. Add raisins and mix thoroughly.
Pour or spoon mixture into dish and shake gently to level mixture in dish.
Bake in oven for 45 minutes until nicely browned on top. Turn off oven and let the dish settle in oven for five minutes. Remove from oven. Serve warmed or chilled in refrigerator before serving.
Serving Suggestions
Serve with Fat Free Coolwhip on top. Add in additional calories. You can also use this mixture as a sweet potato pie filling with Betty Crocker pie dough. Add in extra calories.
| Nutrition Data |
| Serving Size |
1 1/8 of a pie plate slice |
| Total Calories |
206 |
| Calories from Fat |
55 |
| % Daily Value |
| Total Fat Grams |
6 |
10.00% |
| Saturated Fat Grams |
4 | |
| Trans Fat Grams |
0 | |
| Polyunsaturated Fat Grams |
0 | |
| Monounsaturated Fat Grams |
0 | |
| Cholesterol MG |
41.875 | |
| Sodium MG |
52 | |
| Total Carbs |
36 |
12.00% |
| Fiber Grams |
3.75 | |
| Sugar Grams |
4 | |
| Protein Grams |
1.125 |
|
| 