Makeover Southern Favorite Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Thanksgiving wouldn't be the same for my family without the buttery, pecan-topped sweet potato bake they've come to love with their turkey. Now with a third less cholesterol, 25 percent fewer calories and a whopping 43 percent less fat, this recipe is one any holiday cook who cares about her family's health can be thankful for! Sonia Chimenti - Concord, California Ingredients:
2 eggs, beaten |
1/2 cup fat-free milk |
1/3 cup sugar |
1/3 cup unsweetened pineapple juice |
1/4 cup reduced-fat butter, melted |
1 teaspoon vanilla extract |
2 cans (40 ounces each) sweet potatoes, drained and coarsely chopped |
topping: |
1 cup chopped pecans |
2/3 cup packed brown sugar |
1/4 cup reduced-fat butter, melted |
Directions:
1. In a large bowl, combine the eggs, milk, sugar, pineapple juice, butter and vanilla. Gently stir in sweet potatoes. Transfer to a 3-qt. baking dish coated with cooking spray.
2. Combine the topping ingredients; spoon over sweet potato mixture. Bake, uncovered, at 350° for 40-50 minutes or until bubbly and golden brown. Yield: 12 servings.
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