Instructions
- HEAT oven to 350°F. Coat 8-inch square baking dish with no-stick cooking spray.
- WASH and pat dry sweet potatoes. Pierce several times on all sides with fork. Place on paper towel-lined microwave-safe plate. Cover with another paper towel. Microwave on High 8 to 10 minutes, turning potatoes halfway through cooking time. Cool 15 minutes.
- SCOOP sweet potato out of peel. Mash in large bowl. Add 2 tablespoons butter. Mash until smooth. Stir in sweetened condensed milk, 1/4 cup brown sugar, egg and salt until blended. Pour into prepared pan. Combine remaining 1/4 cup brown sugar, flour and cinnamon in medium bowl. Cut in 3 tablespoons butter with a fork until evenly moistened and coarse crumbs form. Stir in pecans. Sprinkle over mashed sweet potatoes.
- BAKE 25 to 30 minutes or until top is crunchy. Cool 10 minutes before serving.
Nutritional Facts:
- Serving Size 1/8 of recipe
- Calories Per Serving 420
- Total Fat 17 g
- Calories From Fat 150 g
- Saturated Fat 8 g
- Trans Fat 0 g
- Cholesterol 55 mg
- Sodium 370 mg
- Total Carbohydrates 61 g
- Dietary Fiber 3 g
- Sugars 47 g
- Protein 7 g
