Sweet Potato Casserole

Cooking Light
8 servings (serving size: 1/2 cup)


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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 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


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.

Created date

October 2003

Nutritional Information

Calories 273
Caloriesfromfat 24 %
Fat 7.4 g
Satfat 0.9 g
Monofat 3.5 g
Polyfat 2.5 g
Protein 3.5 g
Carbohydrate 49.8 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 242 mg
Calcium 56 mg