Sweet Potato Pudding with Pecan Topping

My mom makes a sweet potato casserole every year that I grew up devouring.  This reminded me of her dish although it is a little lighter in fat and calories.

Recipe adapted from Food Network

Ingredients:

2 large sweet potatoes

1 large egg

¼ cup truvia or ½ cup granulated sugar

½ cup nonfat milk

1 tablespoon self rising cornmeal

¼ teaspoon salt

½ teaspoon vanilla extract

1 cup pecan halves

2 tablespoons brown sugar

Directions:

1. Preheat the oven to 400 degrees.  Spray a 8×8 baking dish with nonstick spray.
2. Pierce sweet potatoes all over with a fork.  Microwave for 5 minutes.  Rotate and cook for 3 more minutes.  Let cool.
3. Peel potatoes and add to a mixing bowl. Add the egg and mix on medium.  Add the sugar, milk, cornmeal, and vanilla extract. Mix until smooth scraping down the sides as needed.
4. Spread sweet potato mixture out in baking dish.
5. Top with pecan halves and sprinkle with brown sugar.
6. Bake for 45 minutes.
7. Let sit for 5 minutes before serving.
8. Optional: Top with whipped cream to serve as a dessert.