• 1 lb. canned navy beans, or pinto beans, rinsed and drained
• 1 cup canned sweet potatoes, or mashed, cooked sweet potatoes
• 1/2 cup brown sugar
• 2 eggs
• 2 Tbs. butter or margarine, melted
• 1/2 cup nonfat milk
• 1 tsp. baking powder
• 1-1/2 tsp. pumpkin pie spice
• 1/8 tsp. salt
• strip orange rind, from half an orange, grated
• 3 Tbs. brown sugar
• 3 Tbs. chopped pecans

Process beans, sweet potatoes, initial brown sugar, and eggs in food processor or blender until smooth; add remaining ingredients, except the remaining brown sugar and pecans, and process until well blended.

Spoon mixture into lightly greased one-quart casserole; sprinkle with remaining brown sugar and pecans.

Bake, uncovered, at 350°F until browned and puffed, about 1 hour.

Courtesy: American Dry Bean Board

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 228, fat 6.2g, 24% calories from fat, cholesterol 55mg, protein 6.7g, carbohydrates 38.0g, fiber 3.6g, sugar 25.8g, sodium 56mg, diet points 4.9.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 1.2, Lean meat: 0.2, Fat: 1.0, Sugar: 0.9, Very lean meat protein: 0.0

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