Sweet Potato Casserole

 3 cups cooked sweet potatoes

4 egg whites

1/4  cup Splenda^©

2 tablespoons flour

1/4 teaspoon nutmeg

 1 teaspoon vanilla extract

Topping

 3 tablespoons flour

 2 tablespoons butter

 1/2 cup brown sugar

1/2 cup pecans, chopped

Preheat oven to 350˚ F.  Spray a 1 1/2 quart casserole with cooking spray.  Using a food processor, combine the sweet potatoes, egg whites, flour and vanilla extract until smooth.  Pour into the casserole dish.

Makes 10 servings

Per serving:  177 Calories; 6 g fat; 6 g cholesterol