Sweet Potato Casserole with Pecan Topping (Cooking Light version)

Dana, I am so glad it was what you were looking for. This month Cooking Light magazine put out a lightened version of this recipe. I will be trying it sometime this holiday season and posting the results.

SWEET POTATO CASSEROLE WITH PECAN TOPPING

"Since glass baking dishes may not withstand the heat of the broiler, make sure to use a metal baking pan or broiler-safe ceramic dish."

FOR THE POTATOES:
2 pounds sweet potatoes, peeled and chopped
3/4 cup granulated sugar
1/4 cup evaporated low-fat milk
3 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
Cooking spray
FOR THE TOPPING:
1 1/2 ounces all-purpose flour (about 1/3 cup)
2/3 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons melted butter
1/2 cup chopped pecans

Preheat oven to 350 degrees F.

TO PREPARE POTATOES:
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.

Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9-inch baking pan coated with cooking spray.

TO PREPARE THE TOPPING:
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter.

Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.

Bake at 350 degrees F for 25 minutes or just until golden.

Preheat broiler (remove casserole from oven).

Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.

Makes 12 servings (serving size: about 2/3 cup)

Nutritional Information Per Serving:
Calories:258 (32% from fat), Fat:9.2g (sat 3.6g,mono 3.6g,poly 1.5g), Protein:3.3g, Carbohydrate:42g, Fiber:2.5g, Cholesterol:43mg, Iron:1.2mg, Sodium:199mg, Calcium:54mg

Source: Kathy Kitchens Downie, RD, Cooking Light magazine, November 2008