Cooking Lights Sweet Potato Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Mashed cooked sweet potatoes,
, about 2 1/4 pounds
1/3 cup: Firmly packed brown sugar,
1/3 cup: Skim milk,
2 tbsp: Reduced calorie stick melted,
.margarine,
1 tsp: Vanilla,
1/2 tsp: Salt,
2: Egg whites, lightly beaten
Vegetable cooking spray,
1/2 cup: Firmly packed brown sugar,
1/4 cup: Flour,
2 tbsp: Chilled reduced-calorie,
.stick margarine,
1/3 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 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.
Source: Cooking Light Magazine, November/December 1995
Source from luhu.jp
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.
Source: Cooking Light Magazine, November/December 1995
Source from luhu.jp