2 pounds sweet potatoes, peeled, cooked and mashed
1/4 cup Country Crock® Pumpkin Spice Spread
1/4 cup cholesterol free egg substitute
2 tablespoons all-purpose flour
1/2 cup marshmallow creme
How to Make It
Preheat oven to 350°. Combine pecans with brown sugar in small bowl; set aside. Beat sweet potatoes, Country Crock® Pumpkin Spice Spread, egg substitute and flour in large bowl with electric mixer until fluffy, about 2 minutes. Add marshmallow creme and beat just until blended. Spoon into ungreased 1-1/2-quart casserole; sprinkle with pecan mixture. Bake 30 minutes or until bubbling.
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