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| Sweet
Potato Casserole with Praline Topping |
| 1 cup all-purpose
flour |
| 2/3 cup packed
brown sugar |
| 1/4 cup chopped
pecans, toasted |
| 1/4 cup stick
margarine, melted |
| 1/2 tsp ground
cinnamon |
| 4 medium sweet
potatoes (peeled & halved) |
| 1/2 cup granulated
sugar |
| 1-1/2 tsp vanilla
extract |
| 1 large egg
white |
| 1-5 oz can
fat-free evaporated milk |
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| Instructions: |
The streusel is both stirred into the casserole and sprinkled on
top.
Preheat oven to 350 degrees. Combine first five ingredients in a
small bowl, stirring to form a streusel. Set aside.
Place potatoes in a Dutch oven; add water to cover. Bring to a boil;
cover, reduce heat and simmer 30 minutes or until very tender. Drain
well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar,
vanilla, egg white and milk. Spoon into a 2-quart casserole dish
coated with cooking spray; top with remaining streusel. Bake for
45 minutes.
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| Category: Side
Dish |
| Recipe By:
Linda van den Eikhof |
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| Prep &
Cook Time: |
| Level of Difficulty:
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| Serving Size:
8 |
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