Sweet Potato Casserole

2 egg whites (or 1 egg*)
3 cups cooked mashed sweet potatoes (about 2 1/4 lbs.**)
1/4 cup firmly packed brown sugar
1/3 cup nonfat milk
2 T. butter, melted
1 t. vanilla extract
1/2 t. salt

1/2 cup firmly packed brown sugar
1/4 cup flour
2 T. butter, chilled
1/3 cup chopped pecans

Combine first 7 ingredients in a bowl and combine. Spoon mixture into an 8″ square baking dish or gratin dish that’s been sprayed with nonstick spray.

Combine 1/2 cup brown sugar and flour in a bowl and cut in the chilled butter with a pastry blender or two knives until mixture is crumbly. Stir in pecans and sprinkle this flour mixture over the sweet potatoes. Bake at 350 degrees for 30 minutes.

Serves: 8
5 Poodles per 1/2 cup serving
(* if made with a whole egg, each serving is 6 Poodles)
(**3 large or 4 small sweet potatoes)

I double this recipe for Thanksgiving and place it in a 9″ X 13″ casserole. You can also prepare it the day before and refrigerate overnight. Allow a few extra minutes baking time if it was placed in the oven cold.

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