Sweet Potato Casserole

10 Servings
229 Calories
13 grams Fat
27 grams Carbs
3 grams Fiber
4 grams Protein


3 large sweet potatoes (about 2 lbs) peeled and cut up
nonstick cooking spray
1/4 cup packed brown sugar or brown sugar substitute
2 eggs, slightly beaten
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 cup fat free milk
1 cup coarsley chopped pecans
1/4 cup brown sugar or brown sugar substitute
1/4 cup all purpose flour
3 tablespoons melted butter

In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover for 25-30 minutes or until very tender. Meanwhile, preheat oven to 350 degrees. Lightly coat a 1 1/2-2 quart oval baking dish or a 2 quart square baking dish with nonstick cooking spray; set aside. Drain sweet potatoes; return to saucepan. Using an electric mixer or potato masher, mash sweet potatoes until smooth. Stir in 1/4 cup brown sugar, the eggs, nutmeg, and cinnamon. Add milk; stir to combine. Pour into the prepared baking dish. In a small bowl, combine pecans, 1/4 cup brown sugar, the flour, and melted butter, sprinkle over sweet potatoes. Bake, uncovered, about 30 minutes or until sweet potatoes are heated through and topping is golden brown. Serve warm.