Shelly's Recipe

SWEET POTATO CASSEROLE

Category: Sweet Potatoes

3 large sweet potatoes (about 2 lbs), peeled and cut up
Nonstick cooking spray
1/2 cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar
2 eggs, slightly beaten
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
1/2 cup milk
1 cup chopped pecans
1/4 cup flour
3 tbsp butter, melted

In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover for 25 to 30 minutes or until very tender.

Meanwhile, preheat oven to 350. Coat a 1 1/2 quart-baking dish with cooking spray; set aside.

Drain the sweet potatoes; transfer to a large bowl. Use a potato masher or wooden spoon to mash potatoes until smooth. Stir in 1/4 cup brown sugar or substitute, eggs, nutmeg, and cinnamon. Stir in milk. Pour into the prepared dish.

For topping, in a medium bowl, stir together pecans, 1/4 cup remaining brown sugar or substitute, flour, and butter; sprinkle onto potatoes. Bake, uncovered, about 30 minutes or until potatoes are heated through and topping is golden brown. Serve warm. Makes 10 (1/3-cup) servings.