Health-e Eats: Sweet Potato Casserole

Mercy dietitians Terri Clark and Bobbi Marti show you how to make Sweet Potato Casserole with a heart-healthy butter, fat-free evaporated milk and pecans. See the recipe below.

Sweet Potato Casserole

Ingredients:
2 pounds sweet potatoes, peeld and cubed
1/2 cup granulated sugar
3 Tablespoons light butter made with canola oil
1 teaspoon vanilla extract
1/4 cup evaporated fat-free milk
1/2 teaspoon salt
2 eggs

Topping: 1/3 cup all purpose or whole wheat flour
2/3 cup packed brown sugar
1/8 teaspoon salt
2 Tablespoons softened light butter
1/2 cup chopped pecans

Directions:
Preheat oven to 350 degrees. Place potatoes in pot and cover with water. Bring to a boil, reduce heat and simmer until tender, about 20 minutes. Drain and let cool approximately 5 minutes.

Place cooled potatoes in large bowl. Add granulated sugar, evaporated milk, 3 Tablespoons melted light butter, 1/2 teaspoon salt and vanilla. Beat with a mixer until smooth. Add eggs and beat well. Pour mixture into an 8"x11" greased baking pan.

Prepare topping by combining flour, brown sugar, and 1/8 teaspoon salt. Mix together and stir in 2 Tablespoons of softened light butter. Sprinkle topping evenly over potato mixture. Arrange pecans evenly over topping.

Bake at 350 for approximately 25 minutes or until golden brown. Remove after golden brown. Preheat broiler and broil casserole for 45 seconds or until bubbly. Let stand for 10 minutes before serving.

Category:

Education

Tags:

• sweet potato
• sweet potato casserole
• healthy recipe
• cooking
• food
• kitchen

[zeinah9]

what I can replace brown sugar with?