Recipe Corner: Sweet Potato Casserole

Sweet Potato Casserole

Adapted from Cooking Light Five Star Recipes by North Reading columnist Julia Whitney Robarts

Serves 8

Ingredients

2 egg whites, lightly beaten

3 cups mashed cooked sweet potato

1/3 cup firmly packed brown sugar

1/3 cup nonfat milk

2 T. light margarine, melted

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup firmly packed brown sugar

1/4 cup all-purpose flour

2 tablespoons chilled butter

1/3 cup chopped pecans

Directions

Preheat oven to 350 degrees

Combine first 7 ingredients in a bowl, and mix well by hand. Spoon mixture into an 8-inch square baking dish coated with cooking spray.

Combine 1/2 cup brown sugar and flour in a bowl, and cut in the 2 tablespoons chilled butter with a pastry blender or 2 knives until mixture is crumbly. Stir in pecans, and sprinkle entire mixture over sweet potato mixture.

Bake at 350 degrees for 30 minutes

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