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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Creamy mashed sweet potatoes seasoned with fall like spices to smell like a fresh baked pumpkin pie. I found this recipe at Ossg Recipes. 1/2 cup is a serving. I really liked these sweet potatoes. When I made these I used Splenda for the Equal. I feel they needed more Splenda so next time I'll add a couple more teaspoons. Ingredients:
4 medium sweet potatoes, peeled, cooked (about 1-3/4 pounds) |
1/2-1 cup nonfat sour cream |
1 teaspoon vanilla |
5 1/2 teaspoons equal sugar substitute, for recipes or 18 teaspoons equal sugar substitute (18 packets) or 3/4 cup equal spoonful |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 cup coarsely chopped pecans (optional) |
Directions:
1. Mash sweet potatoes with potato masher or beat with electric mixer until smooth. Mix in remaining ingredients, except pecans.
2. Spoon sweet potato mixture into ungreased 1-quart casserole or soufflé dish; sprinkle with pecans.
3. Bake, uncovered, at 350°F until hot throughout, about 30 minutes.
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