Source: Cooking Light Annual Recipes 1998
7 Points per serving
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans, toasted
1/4 cup light margarine (stick)
1/2 teaspoon ground cinnamon
2 1/2 pounds sweet potatoes, peeled and halved
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg white
5 ounces evaporated skim milk
Vegetable cooking spray
For extra flavor, the streusel is stirred into the casserole plus sprinkled on top.
Heat oven to 350 degrees F.
Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside.
Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; place in a large bowl, and mash. Stir in 1 cup streusel, granulated sugar, and next 3 ingredients. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350 degrees F for 45 minutes.
Nutritional analysis per serving, per MasterCook 389.4 Calories; 5.7 g. Fat; 5 g. Fiber
Adaptation: I substituted regular margarine with light margarine. (The nutritional analysis per serving for the original, per cookbook: 376 calories, 8.8 g. fat; 3.8 g. fiber or 8 points.)