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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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