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The light version, from Southern Living Magazine
Makes 8 servings
SWEET POTATO FILLING
2 1/2
lb sweet potatoes (about 5 medium)
2 tbsp butter, softened
1/2 cup firmly packed brown sugar
1/2 cup 2% reduced-fat milk
1 large egg
1/2 tsp salt
1/2 tsp vanilla extract
vegetable cooking spray
CORNFLAKE, PECAN & MARSHMALLOW TOPPING
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tbsp brown sugar
1 tbsp melted butter
1 1/4 cup miniature marshmallows
PREPARE FILLING: Preheat over to 400 degrees. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350 degrees. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
Beat mashed sweet potatoes, 2 tbsp softened butter, and the next 5 ingredients at medium speed with an electric mixer until smooth. Spoon mixture into an 11 x 17 inch baking dish coated with cooking spray.
PREPARE TOPPING: Stir together crushed cornflakes cereal and next 3 ingredients. Sprinkle over sweet potato in diagonal rows 2-inches apart.
Bake at 350 degrees for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle miniature marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.
PER SERVING: Calories - 267; Fat - 7.9g; Protein - 3.7g; Carb - 46.7g; Fiber - 3.6g' Chol - 35mg; Iron - 2 mg; Sodium - 302mg; Calc - 69mg
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