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Sweet Potato Casserole


Thursday, January 01, 2004
Appetizers-Side Dish
14 servings, 1/2 cup each
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.
Nutrition Facts:
228 calories, 48g carbohydrate, 4g protein, 2.5g fat, 0.4g saturated fat, 0mg cholesterol, 2.2g dietary fiber, 220mg sodium

Adapted recipe by Janet Potts, RD, LD
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