You're bound to have sweet potato success when you whip up this casserole recipe from our Test Kitchen. With its rich color, creamy texture and irresistible taste, it is sure to be a popular stop on your holiday buffet table.
INGREDIENTS
* 3 pounds sweet potatoes, peeled and cut into chunks * 1/3 cup fat-free milk * 1/4 cup egg substitute * 2 tablespoons brown sugar * 1/2 teaspoon salt * 1/2 teaspoon vanilla extract * 1/4 teaspoon ground cinnamon
SERVINGS 8 CATEGORY Low Fat METHOD Baked PREP 45 min. COOK 25 min. TOTAL 70 min.
DIRECTIONS
Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain. In a large mixing bowl, beat the sweet potatoes, milk, egg substitute, brown sugar, salt and vanilla until smooth. Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Sprinkle with cinnamon. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (2/3 cup) equals 160 calories, trace fat (trace saturated fat), trace cholesterol, 187 mg sodium, 36 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
