Sweet Potato Casserole - Diabetic - cooking recipe

Ingredients

3 large sweet potatoes
Pam cooking spray
1/2 cup brown sugar, packed
2 eggs
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 cup nonfat milk
1 cup pecans
1/4 cup all-purpose flour
3 tablespoons butter

Preparation

In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover, for 25-30 minutes, or until very tender.
Meanwhile, preheat oven to 350.
Lightly coat a 1 1/2-2 quart oval baking dish, or a 2 quart square baking dish with non-stick cooking spray. Set aside.
Drain sweet potatoes, and return to saucepan.
Using an electric mixer or potato masher, mash sweet potatoes until smooth.
Stir in 1/4 cup brown sugar or brown sugar substitute, eggs, nutmeg, and cinnamon.
Add milk, and stir to combine.
Pour into the prepared baking dish.
In a small bowl, combine pecans, 1/4 cup brown sugar or brown sugar substitute, flour, and melted butter. Sprinkle over sweet potatoes.
Bake uncovered, about 30 minutes, or until sweet potatoes are heated through, and topping is golden brown.
Serve warm.