| 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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