Yield: 8 Servings
Measure | Ingredient |
---|---|
3 cups | Mashed cooked sweet potatoes |
\N \N | (about 2 1/4 pounds) |
⅓ cup | Firmly packed brown sugar |
⅓ cup | Skim milk |
2 tablespoons | Reduced calorie stick melted |
\N \N | .margarine |
1 teaspoon | Vanilla |
½ teaspoon | Salt |
2 \N | Egg whites, lightly beaten |
\N \N | Vegetable cooking spray |
½ cup | Firmly packed brown sugar |
¼ cup | Flour |
2 tablespoons | Chilled reduced-calorie |
\N \N | .stick margarine |
⅓ cup | Chopped pecans |
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 ½ 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 = ½ cup.
Source: Cooking Light Magazine, November/December 1995