LOW-SUGAR SWEET POTATO CASSEROLE

This casserole uses Splenda for those who avoid sugar.  This recipe is for diabetics or anyone who avoids sugar.

2 cans (18-oz each) sweet potatoes*, drained & mashed
1/3 cup butter, melted
2 tbsp Splenda Granulated
1 tbsp Splenda Brown Sugar Blend
1 tbsp orange juice
2 large eggs, beaten
1/2 cup milk


In a large bowl, mix the sweet potatoes, butter, Splenda granulated, Splenda Brown Sugar Blend together.  Beat in the orange juice, eggs, and milk.

Lighly spray the crock of the slow cooker or crockpot and transfer mixture to the cooker.

Topping:
2 tbsp + 2 tsp Splenda Brown Sugar Blend
1/3 cup chopped pecans
2 tbsp white whole-wheat flour
2 tbsp butter, melted

Combine the Splenda, pecans, and flour.  Add the melted butter stirring until combined.  Spread topping over the sweet potato mixture.

Place lid on cooker and cook on high setting for 3 to 4 hours.

Serves 6

*I recommend diabetics be careful not to purchase sweet potatoes in heavy syrup or cook and mash fresh sweet potatoes.

Note: File Photo

BBQ MEATBALLS SAUCE

1 large bag frozen meatballs

2 cups catsup
2 cups brown sugar
1/2 tsp garlic powder
1/2 cup chopped onion
2 tsp liquid smoke

Turn the slow cooker or crockpot on high setting.  Place frozen meatballs in the cooker.

In a bowl combine the catsup, brown sugar, garlic powder, chopped onion, and liquid smoke until well combined.  Pour the sauce mixture over the meatballs.  Cook on high for a few minutes then turn the heat setting to low and cook, covered, 3 to 4 hours.