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Cooking Light’s Sweet Potato Casserole
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CATEGORY
CUISINE
TAG
YIELD
Dairy, Eggs, Vegetables
Cyberealm, Low-cal, Low-fat, Side dishes
8
Servings
INGREDIENTS
3
c
Mashed cooked sweet potatoes
(about 2 1/4 pounds)
1/3
c
Firmly packed brown sugar
1/3
c
Skim milk
2
tb
Reduced calorie stick melted
.margarine
1
ts
Vanilla
1/2
ts
Salt
2
Egg whites, lightly beaten
Vegetable cooking spray
1/2
c
Firmly packed brown sugar
1/4
c
Flour
2
tb
Chilled reduced-calorie
.stick margarine
1/3
c
Chopped pecans
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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