COOKING LIGHT'S SWEET POTATO CASSEROLE
Source of Recipe
Cooking Light Magazine, November/December 1995
List of Ingredients
3 c Mashed cooked sweet potatoes(about 2 1/4 pounds)
1/3 c Firmly packed brown sugar
1/3 c Skim milk
2 tb Reduced calorie stick melted margarine
1 ts Vanilla
1/2 ts Salt
2 Egg whites,lightly beaten
Vegetable cooking spray
1/2 c Firmly packed brown sugar
1/4 c Flour
2 tb Chilled reduced-calorie stick margarine
1/3 c Chopped pecansRecipe
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 1/2 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 = 1/2 cup.
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