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Light Sweet Potato Casserole

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3 pounds sweet potatoes, peeled and chopped
1/3 cup 2% low-fat milk
1/4 cup Egg Beaters® 99% egg substitute
3 tablespoons brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon, ground
3 tablespoons Butter Buds®

1. Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain.

2. In a large bowl, beat the sweet potatoes, milk, egg substitute, brown sugar, salt, Butter Buds and vanilla until smooth.

3. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with cinnamon. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Serves 6.

222 calories.

2 1/2 starches/breads, 1/2 other carb.

This is a recipe adapted from one from Taste of Home.


About Amy

Recently I came to an ugly realization–I am middle aged. I didn’t really think so but then I doubled my age and thought, “Hmmmm…some of people don’t live to that age. I must be middle age.” This epiphany came in the third quarter of my 39th year. So I am surviving middle age…it’s scary.

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