Last Minute Sweet Potato Casserole- lightened up

By dhoffmanlatter

Ingredients

• FOR THE SWEET POTATOES:
• Cooking oil spray
• 4 cups cooked, peeled and mashed sweet potatoes (*See Notes)
• 1/3 cup granulated sugar (or a natural granulated sweetener)
• 1/4 cup low-fat milk
• 1/4 cup light butter, melted
• 1 teaspoon pure vanilla extract
• 2 large eggs, whisked
• salt to taste (abut 1/2 teaspoon)
• PECAN TOPPING:
• 1/3 cup all-purpose flour
• 1/3 cup light brown sugar
• 2 tablespoons melted butter
• 1/2 cup crushed pecans (blitz in a magic bullet or food processor for a smoother crumb)

Preparation

Step 1

Preheat oven to 175°C | 350°F. Lightly spray a 13 x 9–inch baking dish with cooking oil spray (or grease with a light coating of butter); set aside.
FOR THE SWEET POTATOES:
Place mashed sweet potatoes in a large mixing bowl; add the sugar (or sweetener), milk, butter and vanilla, eggs and salt. Mix well to combine. Pour into prepared baking dish.
FOR THE TOPPING:
Combine flour, brown sugar, butter, pecans and salt. Mix well to form crumbs. Sprinkle evenly over the sweet potatoes. Bake for 25 minutes or just until golden.
Change oven settings to broil (or grill), and broil for 5-10 minutes, until the top has crisped a little and browned. Allow to stand for 5-10 minutes to set before serving.