Crunchy Yam Bake

Crunchy Yam Bake

2-1/2 pounds yams or sweet potatoes, peeled and cubed
1/2 cup egg substitute
1/4 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

TOPPING:
1 tablespoon butter
2 tablespoons finely chopped pecans
2 tablespoons brown sugar
1/4 cup Special K

Place yams in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain yams and place in a large mixing bowl; mash. Stir in the egg substitute, brown sugar, salt and cinnamon. Transfer to a 1-qt. baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Meanwhile, in a saucepan, melt butter. Add pecans and brown sugar; cook and stir until sugar is melted. Stir in cereal until coated. Sprinkle over yam mixture. Bake, uncovered, 15-20 minutes longer and topping is golden brown. Yield: 8 servings.

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