Sweet Potato Casserole

3 cups mashed cooked sweet potato (about 2 1/4 pounds)
1/3 cup firmly packed brown sugar
1/3 cup skim milk
2 tablespoons reduced-calorie stick margarine, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 egg whites, lightly beaten
Vegetable cooking spray
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tablespoons chilled reduced-calorie stick margarine
1/3 cup chopped pecans
Preparation
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.

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 sweet
potato mixture. Bake at 350° for 30 minutes.
Yield

8 servings (serving size: 1/2 cup)
Nutritional Information

CALORIES 273(24% from fat); FAT 7.4g (sat 0.9g,mono 3.5g,poly 2.5g); PROTEIN
3.5g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 242mg; FIBER 3.3g; IRON 1.3mg;
CARBOHYDRATE 49.8g

Cooking Light, NOVEMBER 1995
April White