Light Sweet Potato Souffle Cassarole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Sweet potato, cooked, baked in skin, without salt, Egg white, fresh, 1 large Maple Grove Farm Maple Syrup (sugar free), 0.25 cup Light Butter, salted, 3.5 tbsp meltedEvaporated skim milk, 1 canCinnamon, ground, 1 tbsp Nutmeg, ground, 2 tbspToppingBrown Sugar, .25 cup, unpacked Pecans, 8 oz (halves) Butter, salted, .5 tbsp melted
Place into cooled, peeled sweet potatoes in bowl mash lightly (microwave any uncooked parts)
and blend--
other ingredients except the topping
pour into coated cassarole dish, level out with knife or spreader
Topping
Blend melted butter and brown sugar together
Stir into pecans
Drop evenly across sweet potato mixture.
Bake 350, 30 minutes
Can put a cover over for all but last 5 minutes.
Serving Size: makes 20, 2/3 to 1 cup servings
and blend--
other ingredients except the topping
pour into coated cassarole dish, level out with knife or spreader
Topping
Blend melted butter and brown sugar together
Stir into pecans
Drop evenly across sweet potato mixture.
Bake 350, 30 minutes
Can put a cover over for all but last 5 minutes.
Serving Size: makes 20, 2/3 to 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 352.0
- Total Fat: 9.4 g
- Cholesterol: 1.7 mg
- Sodium: 301.5 mg
- Total Carbs: 58.2 g
- Dietary Fiber: 4.9 g
- Protein: 19.1 g
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