Lightened Sweet Potato Casserole

Ok, just a disclaimer... I'm so not a chef or anything! This is a variation of Cooking Light's Traditional Sweet Potato Casserole, which looks brilliant! After looking at the already lightened version and reading the comments, I decided to lower the amount of brown sugar and omit the marshmallows. It shaves about 50 calories, for a serving that's a little bigger too! So, here it is!

• 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 1/4 cup packed brown sugar
• 1/4 cup Brummel and Brown Buttery Yogurt Spread
  
• 1 1/2 teaspoons salt
• 1/2 teaspoon vanilla extract
• 1/2 cup finely chopped pecans, divided

Preheat oven to 375°.

Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture. Fold in 1/4 cup pecans. Scrape into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans. Bake at 375° for 25 minutes or until golden.

Serves 12 (Or not. Maybe less if you have very hungry people. Or if you have a HH around to test for poison, correct spicing, to make sure the nuts are properly chopped and mixed in, etc.)