Cooking light's sweet potato casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Mashed cooked sweet potatoes |
| (about 2 1/4 pounds) | ||
| ⅓ | cup | Firmly packed brown sugar |
| ⅓ | cup | Skim milk |
| 2 | tablespoons | Reduced calorie stick melted |
| .margarine | ||
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Salt |
| 2 | Egg whites, lightly beaten | |
| Vegetable cooking spray | ||
| ½ | cup | Firmly packed brown sugar |
| ¼ | cup | Flour |
| 2 | tablespoons | Chilled reduced-calorie |
| .stick margarine | ||
| ⅓ | 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 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