My sister, Julie, makes Sweet Potato Casserole every year on Thanksgiving. She usually has to make two because everyone loves it so much. I lightened her recipe a bit, decreasing the butter, using low-fat sweetened condensed milk, using whole wheat flour and using egg whites. It still tastes great and is a classic Thanksgiving side dish. You won’t miss some of the extra fat.
Lightened-Up Sweet Potato Casserole
1 hour, 45 minutes
6 medium sweet potatoes (about 3 pounds)
3/4 cup sugar
1/2 (14-ounce) can low-fat sweetened condensed milk
2 egg whites
1 teaspoon grated orange rind
3 tablespoons orange juice
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/4 cup whole wheat flour
1/4 cup butter, melted
1. Cook potatoes in boiling water to cover in Dutch oven 30 to 40 minutes or until tender, and drain. Cool slightly, and peel.
2. Combine potatoes, sugar, next 7 ingredients in a large bowl; mash with a potato masher and beat at medium speed with an electric mixer until blended. Spoon into a 13- x 9-inch baking dish.
3. Stir brown sugar, pecans, flour and margarine; sprinkle over sweet potato mixture.
4. Bake at 425F for 30 minutes or until thoroughly heated, shielding top with aluminum foil after 20 minutes to prevent excessive browning.