4 pounds (about 10-12 large, depending on size) sweet potatoes, peeled and cut into chunks
1/ 2 cup almond or low fat milk
1 large farm fresh egg
3 tablespoons brown sugar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Optional: chopped pecans, approximately 1/4 -1/2 cup as desired
Boil sweet potatoes covered in water in a large saucepan. Reduce heat, cover and simmer for 25-30 minutes or until tender. Drain off the water.
Prepare a 2 qt. baking dish coated with nonstick cooking spray.
In a large mixing bowl, beat the sweet potatoes, milk, egg, brown sugar, salt and vanilla until smooth. Sprinkle with cinnamon and 1 T brown sugar and pecans if desired. Bake uncovered, at 350 degrees F for approximately 30-40 minutes or until fully heated.
Picture of mine coming as soon as I make it again this year for Thanksgiving. It is delicious I assure you, and can be made as “light” as you wish!