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Makeover Crunchy Sweet Potato Casserole Recipe

Photo by: Taste of Home

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This makeover version of sweet potato casserole still has its comforting flavor and sweet topping, but it boasts half the fat of the original. It also has fewer calories and contains 46% less cholesterol.—Scott Jones, Tulsa, Oklahoma

This recipe is:

Healthy

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6 Servings
Prep: 20 min. Bake: 35 min.

Ingredients

1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces
1 egg
1/4 cup egg substitute
2 tablespoons butter, softened
1/3 cup fat-free milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
TOPPING:
2/3 cup packed brown sugar
1/4 cup all-purpose flour
1 tablespoon cold butter
1/4 cup chopped pecans

Directions

Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place in a food processor. Add the egg, egg substitute, butter, milk and extracts; cover and process until smooth. Pour into a 1-1/2-qt. baking dish coated with cooking spray.
In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set. Yield: 6 servings.

Nutritional Analysis: 1/2 cup equals 331 calories, 10 g fat (4 g saturated fat), 48 mg cholesterol, 113 mg sodium, 55 g carbohydrate, 3 g fiber, 6 g protein.

Makeover Crunchy Sweet Potato Casserole published in Light & Tasty October 2005, p10

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