This is a holiday staple in the South.  This recipe takes a lot of the angst out of making the decision whether or not to enjoy this seasonal delight! Enjoy!

Serves 6

Calories 293

Carbs 26 grams

Protein 6 grams

Fat 18 grams

Ingredients

3 large sweet potatoes

1/4 cup Splenda

1/2 cup Swerve Brown sugar substitute

1/3 cup sugar free maple syrup

2 eggs

3/4 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

1/2 cup nonfat milk

1 cup pecans

1/4 cup all purpose flour

3 Tablespoons butter

Directions

In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover, for 25-30 minutes, or until very tender.

Meanwhile, preheat oven to 350 degrees

Lightly coat a 1 1/2-2 quart oval baking dish, or a 2 quart square baking dish with non-stick cooking spray.  Set aside.

Drain sweet potatoes, and return to saucepan.

Using an electric mixer or potato masher, mash sweet potatoes until smooth.

Stir in Splenda, eggs, nutmeg and cinnamon.

Stir in sugar free maple syrup.

Add milk, and stir to combine.

Pour into the prepared baking dish.

In a small bowl, combine pecans, 1/2 of brown sugar substitute, eggs, nutmeg and cinnamon.

Pour into the prepared baking dish.

In a small bowl, combine pecans, the rest of the brown sugar substitute, flour and melted butter.  Sprinkle over sweet potatoes.

Bake uncovered, about 30 minutes, or until sweet potatoes are heated through, and topping is golden brown.

Serve warm. ;-*

 

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