The Avoyelles Ag Center and the Tourist Commission continue to sponsor the Lunch, Learn and Lagniappe Series each month. The last presentation concerned lightening food favorites to contain fewer calories, less cholesterol and fat, and more fiber. It is wise to begin making these changes in our family meals, to prevent childhood obesity, and future health problems. One such recipe, which is a favorite Avoyelles treat, is Lonis Kelone’s Sweet Potato Crunch, a delicious dish which he prepared at Disney World a few years back as part of a Louisiana Tourism production. The dish is very tasty, and also can be loaded with fat, so Mr. Lonis lightened it up, and it was a hit. Try this lighter version, which serves 15 (it may be halved).

Potato Custard:

6 Cups Mashed Sweet Potatoes
½ Cup Margarine, Softened
4 Eggs, Beaten
1 Cup Low Fat Milk
¾ Cups Light Brown Sugar
2 Teaspoons Vanilla
½ Teaspoon Salt

Topping:

½ Cup Flour
½ Cup Chopped Pecans
1 Cup Light Brown Sugar
1 Teaspoon Vanilla
½ Cup Margarine, Softened

Mix all ingredients well. Place in a lightly greased baking dish. Prepare topping ingredients and sprinkle evenly over potatoes. Bake in 350° oven until topping is brown and crispy and filling is set. Each serving has 275 calories.