Ingredients

3 cups baked sweet potatoes (if you cook the potatoes they will be too runny)
5 T. low fat butter
1/4 cup sugar
1/2 Splenda brown sugar
1 t. salt
1/2 cup fat free half and half
1/4 cup egg substitute

Topping:
1/2 cup Splenda brown sugar
3 T wholewheat flour
6 T low fat butter (softened)
2/3 cup pecan pieces

Instructions

Bake sweet potatoes. Put all ingredients in blender and blend on high for approximately 30 seconds or until well blended. Pour into baking dish.
Mix all the topping ingredients and spread on top of potatoes.
Bake at 350 for approximately 50 minutes.

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