Sweet Potato Casserole

This is my favorite recipe that i have tried for sweet potato casserole. FYI I make mine without the pecans on top though. It is a recipe from Cooking Light magazine and it is very good!!

Yield
8 servings (serving size: 1/2 cup)

Ingredients
3 cups mashed cooked sweet potato (about 2 1/4 pounds)
1/3 cup firmly packed brown sugar
1/3 cup skim milk
2 tablespoons reduced-calorie stick margarine, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 egg whites, lightly beaten
Vegetable cooking spray
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tablespoons chilled reduced-calorie stick margarine
1/3 cup chopped pecans

Preparation

Combine first 7 ingredients in a bowl, and stir well. Spoon sweet potato 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 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 sweet potato mixture. Bake at 350° for 30 minutes.


Nutritional Information
Calories:273 (24% from fat)
Fat:7.4g (sat 0.9g,mono 3.5g,poly 2.5g)
Protein:3.5g
Carbohydrate:49.8g
Fiber:3.3g
Cholesterol:0.0mg
Iron:1.3mg
Sodium:242mg
Calcium:56mg