 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
âIâve made this recipe for the holidays for years,â says Boise, Idahoâs Trisha Kruse. âI came up with this low-fat version and nobody noticed the difference!â Trishaâs family prefers this dish served cold, but feel free to try it warm! Ingredients:
2 pounds sweet potatoes (about 4 medium) |
1 cup fat-free milk |
1/2 cup egg substitute |
3/4 cup packed brown sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup raisins |
2 teaspoons grated orange peel |
1 teaspoon pumpkin pie spice |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
8 tablespoons fat-free whipped topping in a can |
Directions:
1. Scrub and pierce sweet potatoes. Bake at 350° for 1 to 1-1/4 hours or until very tender.
2. Cut potatoes in half; scoop out pulp and place in a large bowl. Mash with milk and egg substitute. Stir in the brown sugar, flour, raisins, orange peel, pumpkin pie spice, vanilla and salt until blended.
3. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or just until top is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Serve with whipped topping. Yield: 8 servings.
|
|