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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 375�F. 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