Maple-Sweet Potato Casserole *****

From Cooking Light

1/3 cup yellow cornmeal
1 1/2 cups skim milk
2 tablespoons margarine
2 cups mashed cooked sweet potato (about 1 1/4 pounds)
1/3 cup maple syrup
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon pepper
2 eggs, lightly beaten
Vegetable cooking spray

Place the cornmeal in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil; reduce heat to medium. Cook, uncovered, 2 minutes, stirring constantly with a wire whisk. Remove from heat; stir in margarine. Set aside.

Combine sweet potato and next 6 ingredients (sweet potato through eggs) in a large bowl; stir until well-blended. Gradually add cornmeal mixture, stirring constantly. Pour sweet potato mixture into a 1 1/2-quart casserole coated with cooking spray. Bake at 350° for 40 minutes. Let stand 10 minutes before serving.

Yield: 8 servings (serving size: 1/2 cup)

NUTRITION PER SERVING
CALORIES 204 (21% from fat); FAT 4.7g (sat 1.1g, mono 1.8g, poly 1.2g); PROTEIN 5g; CARB 35.8g; FIBER 2.8g; CHOL 56mg; IRON 1.1mg; SODIUM 232mg; CALC 94mg;

Cooking Light, NOVEMBER 1995

Mmmm ... this was really yummy! It tastes sort of like warm, fluffy pumpkin pie filling. Great way to use up leftover mashed sweet potatoes. I served it with BBQ pork and a green salad, and it was delicious!