Lighter Sweet Potato Souffle'

• 1 lb sweet potato, scrubbed
• 2 tablespoons light butter, melted
• 1/4 cup Splenda granular
• 1/8 cup Splenda brown sugar blend
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1 egg
• 1/4 cup 1% low-fat milk
• Praline Topping
• 1/8 cup Splenda brown sugar blend
• 1/4 cup pecans, chopped
• 1/4 cup flour
• 2 tablespoons butter, melted

1. Preheat oven to 350.
2. Spray small baking dish (I use a 4-cup dish) with cooking spray.
3. Slice potatoes into approximately 1 - 1 1/2 inch slices.
4. Boil in water to cover until tender.
5. Drain and cool slightly; peel potatoes.
6. Add butter, Splenda, brown sugar Splenda, salt, vanilla, cinnamon, egg and milk.
7. Beat to combine.
8. Pour into baking dish.
9. Topping: mix brown sugar Splenda, pecans, flour and butter in small bowl until crumbly.
10. Sprinkle over potatoes.
11. Bake for 35 - 40 minutes until golden brown and slightly firm.

sweet potato, light butter, splenda, brown sugar, salt, vanilla, cinnamon, egg, milk, topping, brown sugar, pecans, flour, butter

Taken from www.food.com/recipe/lighter-sweet-potato-souffle-273879 (may not work)