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Sweet Potato Casserole

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

Nutrition Information

  • calories 286
  • caloriesfromfat 31 %
  • fat 9.8 g
  • satfat 5 g
  • monofat 3.3 g
  • polyfat 0.8 g
  • protein 6.1 g
  • carbohydrate 44.6 g
  • fiber 2.5 g
  • cholesterol 22 mg
  • iron 1.4 mg
  • sodium 257 mg
  • calcium 164 mg

How to Make It

  1. 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.

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

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

  4. *2 (14 1/2-ounce) cans mashed sweet potatoes may be substituted.