November 29, 2008

Sweet Potato Casserole with Pecan Streusel

Sweet Potato Casserole with Pecan Streusel
Recipe courtesy of Closet Cooking
  • 2 large sweet potatoes (about 4 cups mashed)
  • 4 tablespoons maple syrup
  • 1/2 cup milk (I used lowfat buttermilk)
  • 1 egg (I used 1/4 cup egg substitute)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup pecans (chopped)
  • 1/4 cup flour
  • 3 tablespoons butter, softened (I used Smart Balance Light)


  1. Bake the sweet potatoes in a preheated 375F oven until they are tender and caramelized on the inside, about 30-60 minutes.
  2. Scoop the inside of the potatoes into a bowl.
  3. Add the maple syrup, milk, egg substitute, vanilla and salt and mash.
  4. Mix the brown sugar, pecans, flour and Smart Balance.
  5. Pour the potato mixture into a baking dish (or dishes) and top with the pecan mixture.
  6. Bake in a preheated 400F until golden brown on top, about 30 minutes.