Recipe - Cooking Lights Sweet Potato Casserole

3 cup Mashed cooked sweet potatoes
(about 2 One fourth pounds)
1/3 cup Firmly packed brown sugar
1/3 cup Skim milk
2 tablespoon Reduced calorie stick melted
.margarine
1 teaspoon Vanilla
One half teaspoon Salt
2 Egg whites, lightly beaten
Vegetable cooking spray
One half cup Firmly packed brown sugar
One fourth cup Flour
2 tablespoon Chilled reducedcalorie
.stick margarine
1/3 cup Chopped pecans

Combine the first seven ingredients in a bowl and stir well. Spoon sweet
potato mixture into an 8" square baking dish coated with cooking spray.

Combine One half cup brown sugar and flour in a bowl, and cut in 2 tablespoons
chilled margarine with a pastry blender or 2 knives until the mixture
resembles coarse meal. Stir in the chopped pecans, and sprinkle over the
sweet potato mixture. Bake at 350F for 30 minutes. Serving size = One half cup.

Source: Cooking Light Magazine, November/December 1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini