Sweet Potato Casserole
Posted by moderndaygourmet on September 2, 2007
I love to make this at Thanksgiving. I used to never want to eat sweet potatoes, but I love this. Probably because it’s so sweet it’s really more like a dessert!
1 cup flour
2/3 cup packed brown sugar
1/4 cup chopped pecans, toasted
1/4 cup butter, 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
Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside. Place potatoes in a large pot, 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 2 quart casserole coated with cooking spray; top with remaining streusel. Bake at 350 for 45 minutes.