Makeover Crunchy Sweet Potato Casserole Recipe

By dashy_65

This makeover version of sweet potato casserole still has its comforting flavor and sweet topping, but it boasts half the fat of the original. It also has fewer calories and contains 46% less cholesterol.—Scott Jones, Tulsa, Oklahoma

Ingredients

• TOPPING:
• 1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces
• 1/3 cup fat-free milk
• 1/4 cup egg substitute
• 1 egg
• 2 tablespoons butter, softened
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 2/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 tablespoon cold butter
• 1/4 cup chopped pecans

Preparation

Step 1

Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place in a food processor. Add the milk, egg substitute, egg, butter and extracts; cover and process until smooth. Pour into a 1-1/2-qt. baking dish coated with cooking spray.

In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set. Yield: 6 servings.