For the sweet potatoes:
4 large sweet potatoes, about 2 pounds, peeled and cubed
½ cup (118.3 mL) Splenda® Brown Sugar Blend
½ cup (118.3 mL) low-fat milk
2 large eggs, lightly beaten
1 tablespoon (14.8 mL) unsalted butter, melted
1 teaspoon (4.9 ml) pure vanilla extract
¼ teaspoon (1.2 ml) kosher salt
For the topping:
½ cup (118.3 mL) pecans, roughly chopped
1 tablespoon (14.8 mL) unsalted butter, melted
1 tablespoon (14.8 mL) almond flour
1 tablespoon (14.8 mL) Splenda® Brown Sugar Blend
½ teaspoon (2.5 ml) minced fresh rosemary
¼ teaspoon (1.2 ml) ground cinnamon
⅛ teaspoon (0.6 ml) ground nutmeg
