4 cups cooked, peeled mashed sweet potatoes (4 to 6 large)
1 cup fat free half and half
4 large eggs, slightly beaten
1 cup firmly packed brown sugar
1/2 cup butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup chopped pecans
1. PREHEAT oven to 350 degrees F. SPRAY a 3-quart casserole with cooking spray; set aside.
2. COMBINE all ingredients except pecans in a large bowl until blended. POUR into prepared casserole.
3. BAKE 40 minutes. REMOVE from oven an SPRINKLE with pecans. Continue BAKING 5 to 10 minutes or until pecans are toasted.
Eggs coagulate during heating and help give this baked sweet potato dish its creamy thick texture.