3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces
1 large egg
1/4 cup egg substitute
2 Tablespoons butter, softened
1/3 cup fat-free milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
2/3 cup packed brown sugar
1/4 cup all-purpose flour
1 Tablespoon cold butter
1/4 cup chopped pecans
Place the sweet potatoes in a large saucepan, cover with water and bring to a boil.
Reduce heat; cover and cook for 15-20 minutes or until tender.
Drain and place in a food processor.
Add the egg, egg substitute, butter, milk and extracts; cover and process until smooth.
Pour into a 1-1/2-quart baking dish coated with cooking spray.
In a small bowl, combine brown sugar and flour.
Cut in butter until crumbly.
Sprinkle over sweet potato mixture; sprinkle with pecans.
Bake, uncovered, at 350°F for 35-40 minutes or until set.
Yield: 6 servings.
Nutritional Analysis: 1/2 cup equals 331 calories, 10 g fat (4 g saturated fat), 48 mg cholesterol, 113 mg sodium, 55 g carbohydrate, 3 g fiber, 6 g protein.
Posted by G'ma