407 Less Calories
41 grams Less Sugar
4 pounds sweet taters, peeled and cubed
1/4 cup fat-free milk
1/4 cup walnut syrup
1 egg, gently beaten
1 teaspoon vanilla flavoring
1/4 cup raisins
1/4 cup unsweetened flaked coconut
3/4 teaspoon salt
Topping:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1 tablespoon softened butter
1/4 teaspoon salt
Bring the taters and enough cold water to pay for to some boil inside a large saucepan.
Lessen the heat and simmer until fork-tender, about twenty minutes.
Drain and awesome. Mash the taters inside a large bowl until smooth.
Preheat the oven to 375 levels. Spray a couple 1/2-quart baking dish with nonstick spray.
In a tiny bowl, whisk together the milk, syrup, egg, and vanilla in a tiny bowl.
Add some milk mixture towards the taters, stirring to mix well. Stir within the raisins, coconut, and salt until blended.
Spoon the mix in to the pan.
To help make the topping, combine the brown sugar, flour, pecans, butter, and salt inside a medium bowl. Sprinkle the topping within the taters and bake, uncovered, before the center is hot and also the topping is browned, 25 - half an hour.
Per Serving: 220 Cal 3 g Protein 3 g Tot Fat 1 g Sitting Fat 1 g Mono Fat 46 g Carb 4 g Fiber 24 g Sugar 70 mg Calcium 2 mg Iron 258 mg Sodium 23 mg Cholesterol
Original Recipe by Paula Deen: Yams Bake
Go Lighter recipe thanks to Bobby and Jamie Deen, and also the Paula Deen Test Kitchen
Servings: 12 servings (Generous 1/2 cup per serving)
Prep Time: 10 min
Prepare Time: 40 min
Difficulty: Easy
