Sweet Potato Casserole - Healthified

By barbsjustagirl

53% fewer calories • 82% less fat • 90% less sat fat than the original recipe—see the comparison. A recipe makeover of a favorite classic cuts the fat yet keeps the flavor!


Nutritional Information
1 Serving: Calories 250 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 47g (Dietary Fiber 4g, Sugars 37g); Protein 3g Percent Daily Value*: Vitamin A 210%; Vitamin C 10%; Calcium 4%; Iron 10% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 3

Ingredients

• Sweet Potatoes
• 1 can (40 oz) sweet potatoes in syrup, drained or 3 cups boiled cubed sweet potatoes (I used fresh sweet potatoes)
• 1/3 cup granulated sugar or Splenda
• 1/2 teaspoon salt
• 1/4 cup fat-free egg product
• 1/4 cup fat-free (skim) milk
• 1/2 teaspoon vanilla
• Topping
• 1/4 cup packed brown sugar or Splenda brown sugar
• 3 tablespoons Gold Medal® all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablespoon no-trans-fat 68% vegetable oil spread, melted
• 1/3 cup chopped pecans

Preparation

Step 1

1. Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
2. In large bowl, mash sweet potatoes. Stir in granulated sugar, salt, egg product, milk and vanilla; spoon into casserole.
3. In small bowl, mix all topping ingredients except pecans until well blended. Stir in pecans. Sprinkle over sweet potato mixture.
4. Bake uncovered 35 to 40 minutes or until thoroughly heated.
High Altitude (3500-6500 ft): No change.