This is a holiday staple in the South and this recipe allows you to enjoy this seasonal delight guilt-free!

Enjoy!

Serves 6

Calories 314

Net Carbs 17.6 grams

Protein 8.1 grams

Ingredients

3 large sweet potatoes

1/4 cup Granulated 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 milk

1 cup chopped pecans

1/4 cup almond 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 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, and half of the 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 Swerve Brown Sugar Substitute, eggs and the rest of the nutmeg and cinnamon.

Pour into the prepared baking dish.

In a small bowl, combine pecans, the rest of the Swerve Brown, almond 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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