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Makeover Crunchy Sweet Potato Casserole

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

Place the sweet potatoes in a large saucepan and cover with water.

Printed from tasteofhome.com Nov 19, 2008

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Makeover Crunchy Sweet Potato Casserole cont.

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.