• 2-1/2 pounds sweet potatoes (3 - 4 large potatoes or enough potatoes to make 5 cups of mashed potatoes)
  • 1 cup fat-free half and half
  • 1/3 cup sugar
  • 1 egg
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Topping

  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup brown sugar
  • 1/4 cup cold butter or margarine

Butter a 2 quart baking dish. Peel sweet potatoes and cut into large chunks. Place in a large saucepan. Cook in boiling salted water until tender. Drain well. Place potatoes in food processor.* Add half and half, sugar, egg, nutmeg, cinnamon, salt, and vanilla. Process until smooth. Spoon into baking dish. In a small bowl, combine all topping ingredients. Using a knife, cut butter into the dry ingredients until mixture is crumbly. Sprinkle topping on top of potatoes. Cover and refrigerate until ready to bake.

Preheat oven to 350 degrees. Bake uncovered for 35 - 45 minutes or until heated through and topping is lightly brown.

Note: The secret to this recipe is using the food processor to mash the potatoes. The sweet potatoes do not get smooth and may be stringy if they are mashed with an electric mixer.

Serves 8 Nutritional Information per serving:

Calories 260

Fat, gm. 7

Protein, gm. 4

Carbs, gm. 45

Cholesterol, mg. 35

Fiber, gm. 3.5

Note from Donna: