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
The History of Recipes
Experts have proved the existance of recipes far back into antiquity, in truth as far as the Egyptians, and quite possibly further than that. Interesting though that is, generally, these early cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. During the time of the Roman Empire a roman called Apicius wrote some scripts which described recipes prepared by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into starters, main course and afters, something we still use today. He also informs us how the Roman cooks were skilled in the use of a wide range of aromatic flavors, including some that we all recognise for example thyme, rue and parsley. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for a torrent in manuscripts on food, most of which still exist in academic collections. Over the following few hundred years, the powerful and wealthy houses tried to lay on the best banquets, and as a consequence, the best chefs and their recipes increased in prestige. However, it was during the nineteenth century that formal cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, trying out, and recording the recipes of their peers. By the arrival of the 20th century, cook books are increasing in popularity due to more people being able to read, people having increased free time and a general increase in wealth. Like it or not, the introduction of television gave us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Cooking Light's Sweet Potato Casserole recipe.
