Crunchy Sweet Potato Casserole

By dashy_65

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

Details

Servings 6
Adapted from tasteofhome.com

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.