Sweet Potato Casserole

30 oz. Canned Sweet Potatoes, packed in Water, drained
1/4 Cup Fat Free Margarine Spread
3/4 Cup Fat Free Evaporated Milk
3/4 Cup Light Brown Sugar
1 Medium Egg
1/2 Cup Egg Substitute
2 teaspoons Vanilla Extract
1 1/4 teaspoons Ground Cinnamon
1/2 teaspoon Salt
1 (15 oz.) Can Pure Pumpkin
1/2 Cup Splenda Granular

Preheat oven to 350 degrees. Spray an 8X8 inch baking dish with non-stick cooking spray. In a large bowl, mash the potatoes along with the margarine using an electric mixture. Add the milk, brown sugar, egg, egg substitute, vanilla, cinnamon, salt, pumpkin and Splenda. Mix well. Pour mixture into the prepared baking dish and bake, uncovered, until hot throughout (approx. 50-60 minutes).

Serves: 16 (1/2 Cup Each)
Per Serving: 115 Calories; 1g Fat (4.0% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 143mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. WWP: 2 (www.AimeesAdventures.com)