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Sweet Potato Casserole 3


3 cups Sweet potatoes; cooked and mashed
1/2 cup Skim milk
1/2 cup Egg substitute
1/4 cup Firmly packed brown sugar
1 tablespoon Butter or margarine; melted
1 tsp Vanilla
1/2 tsp Salt
Vegetable cooking spray
1 cup Lowfat granola without raisins
1/2 cup Chopped pecans; toasted
1/4 cup Firmly packed brown sugar
1 tablespoon Butter or margarine; melted

Combine first 7 ingredients in a bowl; beat at medium speed of an electric mixer until blended. Spoon mixture in to an 8 inch square baking dish coated with cooking spray. Combine granola and next 2 ingredients; stir well. Sprinkle over casserole and drizzle with butter. Bake at 350 F for 25 minutes.

Yield: 8 (1/2 cup) servings.

Per serving: 1 bread, 2 fat, 60 cal.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.