Sweet Potatoe Casserole (Low fat)

I've been on a weird casserole kick lately, and had a couple sweet potatoes hanging around in my kitchen so I put this together as part of our Easter meal. DH and I both really enjoyed it. We had enough leftovers for me to go back and freeze some leftovers to pull out for future meals as well.

Ingredients

4 cooked and mashed sweet potatoes (make sure they are around the same size)
1/2 cup skim milk
1/2 cup egg substitute
2 tablespoons Splenda brown sugar or equal to 1/4 cup firmly packed brown sugar
1 tablespoon melted butter or margarine
1 teaspoon vanilla
1/2 teaspoon salt
nonstick cooking spray

1 cup low-fat granola ( I didn't have this and left it off, so to me this is optional)
1/2 cup chopped pecans
2 tablespoons Splenda brown sugar or the equivalnet-1/4 cup firmly packed brown sugar
1 tablespoon melted butter or margarine



1. Peel sweet potatoes and place in large saucepan covered in water.
2. Cook until fork tender; about 20-30 minutes.
3 In a medium mixing bowl, combine first 7 ingredients.
4 Beat with an eclectic mixer until well blended.
5 Spoon mixture into an 8 inch square baking dish coated with cooking spray.
6 In a small mixing bowl, combine granola, pecans and 1/4 cup brown sugar; stir well.
7 Sprinkle over casserole and drizzle with butter.
8 Bake at 350°F for 25 minutes.