Sweet Potato Puff

My friend, Gwen, has made these Sweet Potatoes the last few times we've done Thanksgiving together. It's hard to believe that they have about half the calories and about one third the fat of regular sweet potatoes.

Now, some of you might not care about that sort of thing, but for people like me who eat sweet potatoes for breakfast, lunch and dinner - it's something to think about.

Ingredients:

Sweet Potato Mixture:

3 cups fresh (cooked) sweet potatoes

4 egg whites

1/4 cup sugar

1 tsp. vanilla

2 Tbs. flour

Topping:

3 Tbs. flour

1/2 cup brown sugar

2 Tbs. butter

1/2 cup chopped pecans

Peel sweet potatoes and cut up into small 1/2 inch cubes. Place in a pot of water and bring to boiling. Boil until potatoes are soft - about 15 to 20 minutes.

Remove from heat and drain. Use a potato masher and mash those sweet potatoes.

In a medium bowl, mix together egg whites, sugar, vanilla, and flour. Whisk to combine.

Now add those sweet potatoes and continue to stir until well combined.

Spread into the bottom of a 1 1/2 quart casserole dish that has been greased (or sprayed with vegetable oil cooking spray).

In another bowl, combine the flour, sugar and butter. Stir in pecans.

Sprinkle topping mixture over the sweet potatoes.

Bake at 350 degrees form 30 minutes until golden brown. Remove from heat and allow to cool slightly. Serve warm - but really these things are good cold too.

Here are the ingredients for the regular Sweet Potatoes - if you're the type of person that likes all that melted butter and stuff. : )

Just follow the other instructions and swap out these amounts for the previous ones.

Ingredients:

Sweet Potato Mixture:

3 cups fresh (cooked) sweet potatoes

1/2 cup butter

2 eggs

1 cup sugar

1/2 tsp. salt

1 tsp. vanilla

2 Tbs. flour

Topping:

1/2 cup flour

1 cup brown sugar

1/2 cup butter

1 cup chopped pecans