Recipe number 17763 is

Cooking Light's Sweet Potato Casserole

The ingredients are:
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

The recipe yield is:
8 Servings

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

Cyberealm; Low-Cal; Low-Fat; Side Dishes

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