| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert | 12 | Servings | |
INGREDIENTS
| 3 1/2 | lb | Medium sweet potatoes |
| 1/3 | c | Packed brown sugar |
| 1/3 | c | Orange juice |
| 1/2 | c | Egg substitute |
| 3 | tb | Kahlua |
| 1 1/2 | ts | Pumpkin pie spice |
| 1 | tb | Liquid Butter Buds |
| 1/4 | c | Chopped pecans; toasted |
| 3 | tb | Flour |
| 1/4 | c | Packed brown sugar |
| 1 | ts | Cinnamon |
| 1 | tb | Liquid Butter Buds |
INSTRUCTIONS
TOPPING Date: Wed, 12 Jun 1996 11:52:03 -0700 From: Dot & Tim McChesney <jrjet@WHIDBEY.NET> Out of "More So Fat, Low Fat, No Fat" by Betty Rohde Cover potatoes with water and cook 35 - 40 minutes or until tender. drain and cool. When cool, peel and mash in a large bowl until smooth. Preheat oven to 350 F. Lightly spray a 2 quart baking dish with Pam. Stir 1/3 cup brown sugar, orange juice, egg substitute, Kahlua, pie spice and Butter Buds into the sweet potatoes. Spoon into dish. make the topping: Combine the all in a bowl and mix with a fork. Sprinkle over the sweet potatoes. Bake uncovered for 40 minutes. FAT 0 (WHEN OMITTING NUTS) EAT-L DIGEST 11 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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