58 oz can Sweet potatoes, in syrup
2 Tbsp packed Brown Sugar
3 egg whites
1/2 cup skim milk
1/3 cup pecan halves (chopped)
1/3 cup packed brown sugar
2 Tbsp All Purpose flour
1 Tbsp light butter
Drain and mash sweet potatoes; combine with 2 Tbsp brown sugar. Stir in egg whites and milk.
Transfer to a greased 3 1/2 quart slow cooker. Combine pecans, 1/3 cup brown sugar, flour and butter. Spread over sweet potatoes. Cover and cook on high 3-4 hours.
8 servings=8pts+
