Lemon Sweet Potato Casserole

6 cups shredded peeled sweet potatoes (yams), about 3 medium 2 Tbsp. margarine or butter, melted 2/3 cup sugar 1 cup skim milk 2 large eggs 1/2 tsp. ground cinnamon 1 box (4-serving size) instant lemon pudding and pie filling

Preheat oven to 325°F. Combine sweet potatoes, margarine, sugar, milk, eggs, cinnamon, and pudding mix in a 2-quart oblong casserole dish. Cover tightly with foil and bake for one hour. Remove foil and continue cooking 20 to 30 minutes or until top is golden brown. Makes 10 to 12 servings.