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Sweet Potato Casserole

Southern Living JANUARY 2003

  • Yield: 6 servings

Ingredients

  • 3 medium-size sweet potatoes*
  • 1/2 cup firmly packed dark brown sugar
  • 1 cup fat-free evaporated milk
  • 1/4 cup butter or margarine, melted
  • 1/4 cup egg substitute
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • Vegetable cooking spray
  • Garnish: 2 tablespoons diced pecans

Preparation

Microwave potatoes 1 inch apart on paper towels at HIGH 12 minutes or until done, turning and rearranging after 5 minutes; cool, peel, and mash.

Stir together potatoes and next 7 ingredients; spoon into a shallow 2-quart casserole coated with cooking spray.

Bake at 350° for 30 minutes or until a knife inserted in center comes out clean. Garnish, if desired.

*2 (14 1/2-ounce) cans mashed sweet potatoes may be substituted.

Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 31%
  • Fat: 9.8g
  • Saturated fat: 5g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 6.1g
  • Carbohydrate: 44.6g
  • Fiber: 2.5g
  • Cholesterol: 22mg
  • Iron: 1.4mg
  • Sodium: 257mg
  • Calcium: 164mg
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Sweet Potato Casserole recipe

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