Sweet Potato Casserole

Ingredients:
3 large sweet potatoes (about 2 pounds), peeled and cut up
Nonstick cooking spray
½ cup packed brown sugar or brown sugar substitute equivalent to ½ cup brown sugar
2 eggs, slightly beaten
¾ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
½ cup fat-free milk
1 cup chopped pecans
¼ cup all-purpose flour
3 tablespoons butter, melted

Directions
In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover for 25 to 30 minutes or until very tender.
Meanwhile, preheat oven to 350°F. Coat a 1 1/2 –quart-baking dish with cooking spray; set aside.
Drain the sweet potatoes; transfer to a large bowl. Use a potato masher or wooden spoon to mash potatoes until smooth. Stir in ¼ cup brown sugar or substitute, eggs, nutmeg, and cinnamon. Stir in milk. Pour into the prepared dish.

For topping, in a medium bowl, stir together pecans, ¼ cup remaining brown sugar or substitute, flour, and butter; sprinkle onto potatoes.
Bake, uncovered, about 30 minutes or until potatoes are heated through and topping is golden brown. Serve warm. Makes 10 (1/3-cup) servings.

*Sugar Substitutes: Choose from Sweet’N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use the product amount equivalent to ½ cup brown sugar.
PER SERVING WITH SUGAR: 229 cal; 13 g total fat (3 g sat. fat), 52 mg chol., 58 mg sodium, 27 g carbo., 3 g fiber, 4 g pro. Exchanges: 1 starch, 1 other carbo, 2 fat, Carb choices: 2.
PER SERVING WITH SUBSTITUTE: same as above, except 187 cal., 16 g carbo. Exchanges: 0 other carbo. Carb choices: 1.