We have loved Sweet Potato Casserole for holidays over the years. When I looked at the calorie count and the fat content of the recipes we have been using - I about died! Holy Cow! They are so high! I went on a search this last Thanksgiving and found this light version. We had them for Thanksgiving and again for Christmas. I really liked them! They aren't as rich or sweet as the original, but you can taste the sweet potatoes a little more and they are SO yummy- I couldn't stop eating them!
Light Sweet Potato Casserole
from Cooking Light
Potatoes:
2 lbs. sweet potatoes, peeled and chopped
3/4 c granulated sugar
1/4 c evaporated low-fat milk (I just used skim milk)
3 TBSP butter, melted
1/2 tsp salt
1 tsp vanilla extract
2 large eggs
cooking spray
Topping:
1/3 c all-purpose flour
2/3 c packed brown sugar
1/8 tsp salt
2 TBSP melted butter
1/2 c chopped pecans
Preparation:
Preheat oven to 350 degrees
To prepare potatoes, place potatoes in a dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.
Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 TBSP melted butter, 1/2 tsp salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 9X13 baking pan coated with cooking spray.
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and 1/8 tsp salt; stir with a whisk. Stir in 2 TBSP melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350 degrees for 25 minutes or just until golden.
Preheat broiler (remove casserole from oven)
Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.
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