Sweet potato crisp #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Medium sweet potatoes |
| ⅓ | cup | Packed brown sugar |
| ⅓ | cup | Orange juice |
| ½ | cup | Egg substitute |
| 3 | tablespoons | Kahlua |
| 1½ | teaspoon | Pumpkin pie spice |
| 1 | tablespoon | Liquid Butter Buds |
| ¼ | cup | Chopped pecans; toasted |
| 3 | tablespoons | Flour |
| ¼ | cup | Packed brown sugar |
| 1 | teaspoon | Cinnamon |
| 1 | tablespoon | Liquid Butter Buds |
Directions
TOPPING
Date: Wed, 12 Jun 1996 11:52:03 -0700 From: Dot & Tim McChesney <jrjet@...> Out of "More So Fat, Low Fat, No Fat" by Betty Rohde Cover potatoes with water and cook 35 - 40 minutes or until tender. drain and cool. When cool, peel and mash in a large bowl until smooth.
Preheat oven to 350 F. Lightly spray a 2 quart baking dish with Pam.
Stir ⅓ cup brown sugar, orange juice, egg substitute, Kahlua, pie spice and Butter Buds into the sweet potatoes. Spoon into dish.
make the topping: Combine the all in a bowl and mix with a fork. Sprinkle over the sweet potatoes. Bake uncovered for 40 minutes.
FAT 0 (WHEN OMITTING NUTS)
EAT-L DIGEST 11 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .