Lighter Sweet Potato Souffle' - cooking recipe

Ingredients

1 lb sweet potato, scrubbed
2 tablespoons light butter, melted
1/4 cup Splenda granular
1/8 cup Splenda brown sugar blend
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 egg
1/4 cup 1% low-fat milk
Praline Topping
1/8 cup Splenda brown sugar blend
1/4 cup pecans, chopped
1/4 cup flour
2 tablespoons butter, melted

Preparation

Preheat oven to 350.
Spray small baking dish (I use a 4-cup dish) with cooking spray.
Slice potatoes into approximately 1 - 1 1/2 inch slices.
Boil in water to cover until tender.
Drain and cool slightly; peel potatoes.
Add butter, Splenda, brown sugar Splenda, salt, vanilla, cinnamon, egg and milk.
Beat to combine.
Pour into baking dish.
Topping: mix brown sugar Splenda, pecans, flour and butter in small bowl until crumbly.
Sprinkle over potatoes.
Bake for 35 - 40 minutes until golden brown and slightly firm.