It’s a holiday staple in the South and this recipe allows you to enjoy this seasonal delicacy without the guilt!
Appreciate!
For 6 people
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 of milk
1 cup chopped pecans
1/4 cup almond flour
3 tablespoons of butter
Instructions
In a large covered pot, cook sweet potatoes in enough lightly salted boiling water to cover, 25 to 30 minutes or until very tender.
Meanwhile, preheat the oven to 350 degrees.
Lightly coat a 1 1/2 to 2 quart baking dish with nonstick cooking spray. Cancel.
Drain the sweet potatoes and return to the pot.
Using an electric mixer or potato masher, mash the sweet potatoes until smooth.
Stir in Splenda, eggs and half of the nutmeg and cinnamon.
Stir in the sugar-free maple syrup.
Add milk and stir to combine.
Pour into prepared baking dish.
In a small bowl, combine pecans, half of Swerve Brown Sugar Substitute, eggs and remaining nutmeg and cinnamon.
Pour into prepared baking dish.
In a small bowl, combine pecans, remaining Swerve Brown, almond flour and melted butter. Sprinkle with sweet potatoes.
Bake, uncovered, for about 30 minutes, or until the sweet potatoes are heated through and the topping is golden brown.
Serve hot.