Mock Sweet Potato Cassarole

By scottsdalejulie

Mock" Sweet Potato Casserole

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3 cups cooked and mashed Delicata Squash
1/2 cup heavey cream
1/3 cup melted butter
2 T. not/Sugar
2 T. granular erythritol
1 splenda quick pack
1/2 t. salt
2 eggs
1 t. vanilla

Topping
1 T. not/Sugar
1 T. granular erythritol
2 T. brown diabeti sweet
16 drops sweetzfree (3/4 cup equivilent)
1/3 cup softened butter
3/4 cup chopped pecans

Beat eggs slightly, then add vanilla, salt, heavy cream, sweeteners, butter, and squash into a mixing bowl and mix well.
Pour into a greased 1 1/2 quart casserole dish.
Combine topping ingredients together then crumble over top of squash mixture.

Bake 30 minutes in a pre-heated 350 degree oven until topping is golden brown

Ingredients

• Mock" Sweet Potato Casserole
• --------------------------------------------------------------------------------
• 3 cups cooked and mashed Delicata Squash
• 1/2 cup heavey cream
• 1/3 cup melted butter
• 2 T. not/Sugar
• 2 T. granular erythritol
• 1 splenda quick pack
• 1/2 t. salt
• 2 eggs
• 1 t. vanilla
• Topping
• 1 T. not/Sugar
• 1 T. granular erythritol
• 2 T. brown diabeti sweet
• 16 drops sweetzfree (3/4 cup equivilent)
• 1/3 cup softened butter
• 3/4 cup chopped pecans
• Beat eggs slightly, then add vanilla, salt, heavy cream, sweeteners, butter, and squash into a mixing bowl and mix well.
• Pour into a greased 1 1/2 quart casserole dish.
• Combine topping ingredients together then crumble over top of squash mixture.
• Bake 30 minutes in a pre-heated 350 degree oven until topping is golden brown

Preparation

Step 1

same