Healthifid Sweet Potato Casserole

This recipe is from the eat better america web site. I love making Sweet Potato Casserole for the holidays, and with this, lighter version, I can make it more often without the guilt. I don't use egg product, I just substitute one egg.

• Ready In: 55 mins
• Serves: 8

Ingredients

• Sweet Potatoes

• 1 (40 ounce) can sweet potatoes in syrup, drained
• 1⁄3 cup granulated sugar
• 1⁄2 teaspoon salt
• 1⁄4 cup  fat-free liquid egg product
• 1⁄4 cup skim milk
• 1⁄2 teaspoon vanilla

• Topping

• 1⁄4 cup brown sugar, packed
• 3  tablespoons flour
• 1  teaspoon cinnamon, ground
• 1  tablespoon  vegetable oil, spread melted
• 1⁄3 cup pecans, chopped

Directions

1. Preheat oven to 350 degrees F. Spray 1 1/2 qt baking dish with cooking spray.
2. In a large bowl, mash the sweet potatoes. Stir in the sugar, salt, egg, milk, and vanilla; spoon into baking dish.
3. In small bowl, mix all topping ingredients except pecans until well blended. Stir in pecans. Sprinkle over sweet potatoes.
4. Bake uncovered 35 to 40 minutes or until thoroughly heated.