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

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