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.
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.
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