Edamame Harvest Casserole

Ingredients:
2 pounds sweet potato, peeled and diced
2 large granny smith apples
½ cup dried sweetened cranberries
¼ cup frozen shelled edamame, thawed
2/3 cup apple juice
½ tsp ground cinnamon
2 Tbsp brown sugar, packed

Topping:
1 cup oatmeal
2 Tbsp unbleached flour
2 Tbsp regular smart balance
2 Tbsp brown sugar, packed
¼ tsp ground cinnamon

Directions:
1. Preheat oven to 350 degrees F.
2. Dice sweet potatoes into ¼ inch pieces. Core and dice apples.
3. In a small pot, bring apple juice to a boil; pour over dried cranberries and allow to stand for 30 minutes. Drain dried cranberries, reserving liquid. Add brown sugar and cinnamon to liquid. Stir to dissolve.
4. In a large bowl, combine sweet potatoes, apples, dried cranberries, edamame, and liquid. Toss to coat ingredients.
5. Spray a casserole dish with nonstick cooking spray. Spoon mixture into dish.
6. In a small bowl, combine oatmeal, flour, brown sugar, and cinnamon. Add melted margarine and stir to distribute evenly. Sprinkle mixture evenly over casserole.
7. Cover and bake for 20-25 minutes. Uncover casserole and increase oven temperature to 400 degrees F and cook an additional 5-10 minutes until topping is golden.

Yield: 8, 1 cup servings

Nutrition information per serving: 277 calories, 5.5 g protein, 59 g carbohydrate, 3 g total fat with 0.8 g saturated fat, 0 mg cholesterol, 7.1 g dietary fiber, 105 mg sodium

Exchanges per serving: 3 starches, 1 fruit

Source: St. John Health Plaza Deli