| | Directions | | Place SWEET POTATO in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes, or until tender. Drain.
Place potato in a bowl; mash. Stir in the Sugar, Milk, Egg, Butter and Vanilla until blended. Transfer to a 3-cup baking dish, coated with nonstick cooking spray.
Combine topping ingredients, sprinkle over sweet potato mixture. Bake, uncovered, at 350 degrees F for 20-30 minutes or until heated through.
FOOTNOTES:
Nutritional Analysis: 1 cup (prepared with sugar substitute, fat-free milk, 2 tablespoons pecans and reduced fat butter) equals 273 calories, 16 g fat, (7 g saturated fat) 90 mg cholesterol, 136 mg sodium, 29 g carbohydrate,
4 g fiber, 6 protein.
NOTICE: this recipe is for 2 servings. You may want to double or triple it,
depending on occasion! |
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| Ingredients | | - |  | 1 serving SIZE 2) |
| - | | 1 sweet potato, peeled and cubed (large) |
| - | | 2 tablespoons sugar |
| - | | 2 tablespoons 2% MILK |
| - | | 2 tablespoons BEATEN EGG |
| - | | 1 tablespoon BUTTER,melted |
| - | | 1/4 teaspoon vanilla extract |
| - | | Topping |
| - | | 2 tablespoons chopped pecans |
| - | | 2 tablespoons brown sugar |
| - | | 1 tablespoon all-purpose flour |
| - | | 1 tablespoon butter, melted |
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