LIGHTER VERSION OF SWEET POTATO CASSEROLE

2 cans (14 1/2-oz each) mashed sweet potatoes

1/2 cup firmly packed dark brown sugar
1 cup fat-free evaporated milk
1/4 cup butter, melted
1 large egg
3 tbsp flour (I only use white whole wheat flour)
1/2 tsp pumpkin pie spice
1/4 tsp salt
nonstick cooking spray
2 tbsp chopped pecans for garnish

Preheat oven to 350 degrees.
Spray a shallow 2-quart baking dish with nonstick cooking spray; set aside.

In a mixing bowl combine the potatoes, brown sugar, milk, butter, egg, flour, pumpkin pie spice, and salt. Spoon the mixture into the prepared casserole dish.

Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean.  Remove from oven and garnish with the chopped pecans.

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