Ingredients

4 medium sweet potatoes, peeled, cooked

3/4 cup fat-free sour cream

1 teaspoon vanilla

3/4 cup splenda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup coarsely chopped pecans (optional)

Preparation

  1. Mash sweet potatoes with potato masher or beat with electric mixer until smooth.

  2. Mix in remaining ingredients, except pecans.

  3. Spoon sweet potato mixture into un-greased 1-quart casserole dish; sprinkle with pecans.

  4. Bake, uncovered, at 350 degrees until hot though out, about 30 minutes.