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Ingredients
Sweet Potatoes
1 can (40 oz) sweet potatoes in syrup, drained 1/3 cup granulated sugar 1/2 teaspoon salt 1/4 cup fat-free egg product 1/4 cup fat-free (skim) milk 1/2 teaspoon vanilla Topping
1/4 cup packed brown sugar 3 tablespoons Gold MedalŪ all-purpose flour 1 teaspoon ground cinnamon 1 tablespoon no-trans-fat 68% vegetable oil spread, melted 1/3 cup chopped pecans
Ingredients
Sweet Potatoes
1 can (40 oz) sweet potatoes in syrup, drained 1/3 cup granulated sugar 1/2 teaspoon salt 1/4 cup fat-free egg product 1/4 cup fat-free (skim) milk 1/2 teaspoon vanilla Topping
1/4 cup packed brown sugar 3 tablespoons Gold MedalŪ all-purpose flour 1 teaspoon ground cinnamon 1 tablespoon no-trans-fat 68% vegetable oil spread, melted 1/3 cup chopped pecans
- Step 1 Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
- Step 2 In large bowl, mash sweet potatoes. Stir in granulated sugar, salt, egg product, milk and vanilla; spoon into casserole.
- Step 3 In small bowl, mix all topping ingredients except pecans until well blended. Stir in pecans. Sprinkle over sweet potato mixture.
- Step 4 Bake uncovered 35 to 40 minutes or until thoroughly heated.