| Cuisine: American | Type: Side Dish | Serves: 16 |
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Source:
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Cooking Light Magazine Nov/Dec 1995 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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3 cups mashed cooked sweet potato (about 2-1/4 pounds) 1/3 cup firmly packed brown sugar 1/3 cup skim milk 2 tbs stick margarine, melted 1 tsp vanilla extract 1/2 tsp salt 2 egg whites, lightly beaten Cooking spray 1/2 cup firmly packed brown sugar 1/4 cup all-purpose flour 2 tbs chilled stick margarine 1/3 cup chopped pecans |
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Instructions:
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1. Combine first 7 ingredients in a bowl, and stir well. Spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. 2. Combine 1/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons of chilled margarine with a pastry blender or 2 knives until the mixture resembles a course meal. Stor in the chopped pecans, and sprinkle over sweet potato mixture. Bake at 350° F for 30 minutes. Makes 8 cups, serving size 1/2 cup. |
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Related recipes:
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None |
2002-12-20