Enjoy This Recipe Courtesy of Chef Les Kincaid
Sweet Potato Casserole with Praline Topping
The streusel is both stirred into the casserole and sprinkled on top.
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans, toasted
1/4 cup stick margarine, melted
1/2 teaspoon ground cinnamon
4 medium sweet potatoes, peeled and halved (about 2 1/2 pounds)
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg white
1 (5-ounce) can fat-free evaporated milk
Preheat oven to 350 degrees F.
Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside.
Place potatoes in a Dutch oven; add water to cover.
Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350° for 45 minutes.
Yield: 8 servings (serving size: 3/4 cup)