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Sweet Potato Casserole
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4 medium sweet potatoes, peeled,
cooked (about 1 3/4 pounds)
1/2 to 1 cup fat-free sour cream
1 teaspoon vanilla
5 1/2 teaspoons Equal®
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., 38 g carbs., 0 g fat, 0 mg chol., 27 mg sodium.
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