November 2005 Sweet Potato Casserole You can make this a day ahead. Unsweetened coconut works just as well as sweetened. 3 lbs. sweet potatoes, peeled and quartered 1 Tbsp light butter, melted 2/3 cup fat-free half and half 1/3 cup brown sugar 1 tsp vanilla 1 tsp ground cinnamon 1/2 tsp allspice 1/4 cup dried coconut flakes 1/4 cup chopped walnuts Preheat oven to 375 degrees. Place the sweet potatoes in a large pot with water to cover. Bring to a boil and boil for 15 minutes or until tender. Drain. While the potatoes are cooking, combine the butter, half-and-half, brown sugar, vanilla, cinnamon, and allspice in a small bowl. Spoon potatoes into an 8in x 8in baking dish coated with cooking spray. Pour the half-and-half mixture evenly over the potatoes and mash slightly. (The potatoes should still be lumpy). Bake for 20 minutes. Remove from oven and top with the coconut and walnuts. Return to the oven for 5 minutes or until the coconut begins to brown. Makes 10 servings. (around 3/4 cup) Per serving: Calories: 170 Fat: 3 g (1 g.sat) Protein: 3 g Carbohydrates: 34 g Fiber: 5 g Cholesterol: 0 g Sodium: 40 mg From: Nutrition Action Healthletter. Nov 2005 Count as 2 starch exchanges, or one serving veggies for the 5-a-day plan Archived Recipes Copyright 2002-2005 - Lisa Merrill