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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I have not tried this recipe. I got this recipe from Obesity Help. Serving size is 1/4 cup. Ingredients:
4 medium sweet potatoes, peeled, cooked (about 1 3/4 pounds) |
1/2-1 cup pumpkin puree (1 can) |
1/2-1 cup fat free sour cream |
1 teaspoon vanilla |
5 1/2 teaspoons splenda sugar substitute |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground allspice |
1/4 cup coarsly chopped pecans |
Directions:
1. Mash sweet potatoes with tater masher or beat with electric mixer until smooth (I used a food processor), mix in remaining ingrediants except pecans.
2. Spoon mixture into an ungreased 1 qt casserole or souffle dish; sprinkle with pecans.
3. Bake uncovered at 350 degrees until hot throughout, about 30 minute
4. Suggested Alteration: You can add flavorless protein powder after baking to this to boost the protein, just add a touch of vanilla and a packet of splenda for every scoop of protein powder that you add!
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