Sweet Potato Casserole II

1 cup flour
2/3 cup packed dark brown sugar
1/4 cup toasted chopped pecans
1/4 cup butter (or margarine), melted
1/2 tsp cinnamon

4 medium sweet potatoes, peeled and halved
1/2 cup white sugar
1 1/2 tsp vanilla extract
1 egg white
1 (5 oz) can fat free evaporated milk


Place the sweet potatoes in a saucepan, cover with water and cook until very tender. Drain well and mash in a bowl. Combine the first 5 ingredients by hand until crumbly and set aside. Add 1 cup of the pecan brown sugar mixture to the the mashed sweet potatoes, add white sugar, extract, egg white, and evaporated milk. Spoon potato mixture into a 2q baking dish that has been coated with non-stick spray. Top with the remaining pecan-brown sugar mixture. Bake at 350 for 45 minutes.

[From Crescent City Collection by The Junior League of New Orleans]