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Sweet Potato Casserole (Diabetic)

4 medium sweet potatoes, peeled, cooked (about 1 3/4 pounds)
1/2 to 1 cup fat-free sour cream
1 teaspoon vanilla extract
5 1/2 teaspoons Equal® for Recipes or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful™
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup coarsely chopped pecans (optional)

1. Mash sweet potatoes with potato masher or beat with electric mixer until smooth. Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or soufflé dish; sprinkle with pecans.
2. Bake, uncovered, at 350*F (175*C) until hot throughout, about 30 minutes.

Makes 6 servings (about 1/2 cup each).

Nutrition Information Per Serving: 165 cal., 4 g pro., 38 g carbo., 0 g fat, 0 mg chol., 27 mg sodium.

Food Exchange: 2 bread.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®. Originally submitted by L. Cartwright of Mississippi.

Click for more information on the artificial sweetner Aspartame.

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