I really like this pretend dish.  I’m not sure how closely it mimics sweet potato casserole, but my husband said this is a keeper!  Veggies are King on our low-carb WOL.  Love to find lovely ways with our veggies.  Veggies are our carbs for the most part, so make them interesting and fun.  This one tastes carby, and is sure to make you feel like you are cheating.

2 eggs
2 tbsp melted butter (30 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
2 tbsp powdered erythritol (30 mL)
1/2  tsp salt (2 mL)
1 tsp vanilla extract (5 mL)
2 cups any cooked yellow squash (500 mL)  Basically what I use is something like Acorn squash or Butternut squash...something I get in the tropics. (not spaghetti squash though)
1 cup canned pumpkin (250 mL)
1/2  cup heavy cream (125 mL)
1/2  tsp glucomannan powder, OR xanthan gum, OR (2 mL)
1 tsp cornstarch (5 mL)
Ground nutmeg sprinkle, optional

Preheat oven to 350°F (180°C).  In food processor, process eggs, butter, liquid sweetener, erythritol, salt and vanilla extract.  Add squash, pumpkin, heavy cream and glucomannan powder, OR xanthan gum, OR cornstarch; process until smooth.  Pour into 9-inch glass pie dish. Sprinkle with ground nutmeg. Bake about 40 minutes or until set.

Helpful Hints:  Whenever I want to reduce the sodium in a dish, I use half regular salt and half No Salt®.  The latter does not taste great on its own, but mixed with regular salt, it tastes great in most dishes and even baking.

Yield:  8 servings
1 serving
113.3 calories
2.7 g protein
9.1 g fat
4.8 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
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