Sweet Potato Casserole
Adapted from Cooking Light Five Star Recipes by North Reading columnist Julia Whitney Robarts
2 egg whites, lightly beaten
3 cups mashed cooked sweet potato
1/3 cup firmly packed brown sugar
1/3 cup nonfat milk
2 T. light margarine, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tablespoons chilled butter
1/3 cup chopped pecans
Preheat oven to 350 degrees
Combine first 7 ingredients in a bowl, and mix well by hand. Spoon mixture into an 8-inch square baking dish coated with cooking spray.
Combine 1/2 cup brown sugar and flour in a bowl, and cut in the 2 tablespoons chilled butter with a pastry blender or 2 knives until mixture is crumbly. Stir in pecans, and sprinkle entire mixture over sweet potato mixture.
Bake at 350 degrees for 30 minutes
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