Ingredients
3 cup mashed cooked sweet potatoes
1 (about 2 1/4 pounds)
1/3 cup firmly packed brown sugar
1/3 cup skim milk
2 tbsp reduced calorie stick melted
1 .margarine
1 tsp vanilla
1/2 tsp salt
2 egg whites, lightly beaten
1 vegetable cooking spray
1/2 cup firmly packed brown sugar
1/4 cup flour
2 tbsp chilled reduced-calorie
1 .stick margarine
1/3 cup chopped pecans
Directions
Combine the first seven ingredients in a bowl and stir well. Spoon
sweet potato mixture into an 8" square baking dish coated with
cooking spray.
Combine 1/2 cup brown sugar and flour in a bowl, and cut in 2
tablespoons chilled margarine with a pastry blender or 2 knives until
the mixture resembles coarse meal. Stir in the chopped pecans, and
sprinkle over the sweet potato mixture. Bake at 350F for 30 minutes.
Serving size = 1/2 cup.
Source: Cooking Light Magazine, November/December 1995
Servings: 8 servings
Cooking Light's Sweet Potato Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Potato; Sweet Potato; Vegetable
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We hope you enjoy this Cooking Light's Sweet Potato Casserole recipe.
