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Makeover Crunchy Sweet Potato Casserole
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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. 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |