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V: SWEET POTATO PONE

Source of Recipe

1,001 Recipes For People with Diabetes - e-mail
SWEET POTATO PONE

Exchanges
Yield: 4 servings

- 1 small onion, finely chopped
- 1 tablespoon margarine
- 3 tablespoons flour
- 1 cup fat-free milk
- 1/2 cup no-cholesterol real egg product or 2 eggs
- 1 large sweet potato (about 8 ounces), unpeeled,
cut into 1-inch cubes, cooked
- 2 tablespoons packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 2-3 dashes white pepper
- 4 egg whites, beaten to stiff peaks

Saute onion in margarine in medium saucepan until tender, 3 to 5 minutes. Stir in flour; cook 2 to 3 minutes. Stir in milk; heat to boiling, stirring constantly, until thickened.

Beat egg product in small bowl until thick and lemon colored, 2 to 3 minutes. Slowly whisk about half the milk mixture into egg; then whisk egg mixture into saucepan. Cook over low heat, whisking constantly, 1 minute; remove from heat.

Coarsely mash sweet potato with fork. Mix sweet potato, brown sugar, spices, salt, and pepper into milk and egg mixture. Mix in half the egg whites; fold mixture into remaining egg whites.

Spoon mixture into lightly greased 1-quart souffle dish or casserole. Bake at 375ºF. until puffed and golden (sharp knife inserted halfway between center and edges will come out almost clean), 30 to 35 minutes.

One serving (1/4 of recipe) equals: Calories: 179, Fat: 3.1 g, Cholesterol: 1 mg, Sodium: 303 mg, Protein: 5.5 g, Carbohydrate: 27.7 g ++++ Exchanges: 1/2 Vegetable, 1 Bread/Starch, 1/2 Meat