Ingredients
1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces1/3 cup fat-free milk1/4 cup egg substitute1 egg2 tablespoons butter, softened1 teaspoon lemon extract1 teaspoon vanilla extractTOPPING:2/3 cup packed brown sugar1/4 cup all-purpose flour1 tablespoon cold butter1/4 cup chopped pecans
Preparation
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and place in a food processor. Add the milk, egg substitute, egg, butter and extracts; cover and process until smooth. Pour into a 1-1/2-qt. baking dish coated with cooking spray.
In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.
