When baking, I have started using vanilla nut flavoring sometimes in place of plain vanilla. For nut lovers this is a bonus bit of flavoring. I thought it would be good in this recipe with toasted pecans on top.

Sweet Potato Casserole

Ingredients:

5 medium or 3 large sweet potatoes

1/2 cup fat-free milk

1/4 cup soft margarine

1/2 tsp. vanilla extract

1 egg, beaten

1/2 tsp. cinnamon (optional)

1/2 cup packed brown sugar

1/2 tsp. Salt

Directions:

1. Preheat oven to 350 degrees.

2. Peel and slice sweet potatoes. Boil in water until tender. Drain.

3. In a large bowl mash sweet potatoes until creamy. Stir in margarine, egg, brown sugar, milk, vanilla, cinnamon, and salt.

4. Spread into a 9x13-inch lightly greased oven-proof casserole dish. Bake about 45 minutes or until firm.

*Toppings like chopped nuts, granola cereal or miniature marshmallows may be added before baking. Serves 8

NUTRITION FACTS (per serving w/no topping) – Calories 180; fat 6 g; calories from fat 60; sodium 260 mg; total carbohydrate 29 g; fiber 3 g