Sweet Potato Casserole-Cooking Light Makeover

By Reen

Cooking Light November 2008
Amount per serving
Calories: 258
Calories from fat: 32%
Fat: 9.2g
Saturated fat: 3.6g
Monounsaturated fat: 3.6g
Polyunsaturated fat: 1.5g
Protein: 3.3g
Carbohydrate: 42g
Fiber: 2.5g
Cholesterol: 43mg
Iron: 1.2mg
Sodium: 199mg
Calcium: 54mg

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Ingredients

• Potatoes:
• 2 pounds sweet potatoes, peeled and chopped
• 3/4 cup granulated sugar
• 1/4 cup evaporated low-fat milk
• 3 tablespoons butter, melted
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• Cooking spray
• Topping:
• 1 1/2 ounces all-purpose flour (about 1/3 cup)
• 2/3 cup packed brown sugar
• 1/8 teaspoon salt
• 2 tablespoons melted butter
• 1/2 cup chopped pecans

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°.
2. To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.
3. Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13×9–inch baking pan coated with cooking spray.
4. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350° for 25 minutes or just until golden.
5. Preheat broiler (remove casserole from oven).
6. Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.