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Classic Sweet Potato Casserole

Name: Classic Sweet Potato Casserole
Prep time: 15 min
Total time: 1 h 5 min
Cuisine: Holiday Recipes, Side Dishes, Thanksgiving Recipes
Ingredients: For the sweet potatoes:; 4 large sweet potatoes, about 2 pounds, peeled and cubed; ½ cup Splenda® Brown Sugar Blend; ½ cup low-fat milk; 2 large eggs, lightly beaten; 1 tablespoon unsalted butter, melted; 1 teaspoon pure vanilla extract; ¼ teaspoon kosher salt; For the topping:; ½ cup pecans, roughly chopped; 1 tablespoon unsalted butter, melted; 1 tablespoon almond flour; 1 tablespoon Splenda® Brown Sugar Blend; ½ teaspoon minced fresh rosemary; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground nutmeg

Makes 15 servings Calories 120 Prep Time 15 minutes Total Time 1 hour, 5 minutes Made with Splenda® Brown Sugar Blend

Ingredients

For the sweet potatoes:

4 large sweet potatoes, about 2 pounds, peeled and cubed

½ cup Splenda® Brown Sugar Blend

½ cup low-fat milk

2 large eggs, lightly beaten

1 tablespoon unsalted butter, melted

1 teaspoon pure vanilla extract

¼ teaspoon kosher salt

For the topping:

½ cup pecans, roughly chopped

1 tablespoon unsalted butter, melted

1 tablespoon almond flour

1 tablespoon Splenda® Brown Sugar Blend

½ teaspoon minced fresh rosemary

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

Nutrition Info Per Serving

Serving Size: ½ cup

Calories	120
Total Fat	5g
Saturated Fat	1.5g
Cholesterol	30mg
Sodium	65mg
Total Carbs	18g
Dietary Fiber	2g
Sugars	10g
Added Sugars	6g
Protein	3g

Instructions

To make the sweet potatoes:

In a large saucepan, cover potatoes with cold water. Bring to a boil over high heat and cook until fork-tender, about 15-20 minutes. Drain and let cool.
Preheat oven to 350°F and grease a 9 x 13 baking dish with non-stick cooking spray. In a large bowl, mash potatoes, Splenda Brown Sugar Blend, milk, egg, butter, vanilla and salt together until smooth. Spoon mixture into prepared baking dish.

To make the topping:

In a medium bowl, mix pecans, butter, flour, sweetener, rosemary, cinnamon and nutmeg together until combined. Spread topping evenly over potato mixture.
Bake until center is set and topping is light golden-brown, about 25-30 minutes. Serve hot and enjoy.