1/2 teaspoon Butter-flavored cooking spray 3 cans (29 oz. each) sweet potatoes, drained, rinsed and mashed 1/2 C. egg substitute 1/4 C. evaporated skim milk 1/4 C. sugar 2 T. butter-flavored sprinkles 1 tsp. vanilla 1 tsp. maple flavoring 3/4 C. brown sugar 1/4 C. flour 2 T. vegetable oil spread (7g fat per tablespoon) 1/4 C. chopped pecans 2 T. maple syrup
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with butter-flavored cooking spray. Combine sweet potatoes, egg substitute, milk, sugar, butter-flavored sprinkles, vanilla, maple flavoring and butter flavoring in a large mixing bowl. Beat until smooth. Spread mixture evenly into baking dish. Combine brown sugar and flour in a small mixing bowl. Using a pastry blender or a fork, cut in the vegetable oil spread until mixture is the consistency of cornmeal. Stir in pecans. Sprinkle mixture over casserole. Drizzle with maple syrup. Bake for 25-30 minutes or until heated throughout.