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, .

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