Harvest Pecan Casserole...

Ok Its that time of year again...The Holidays are just around the corner!!So we have to be prepared not to sabatoge ourselves. I cook every year for both our families so I've got to find ways to still have our usual foods but make them healthier!!So any recipes I post will be from my searching for good for you recipes & I won't take credit for them as they are not mine & they may or may not always have the nutritional values. So here goes: Harves Pecan Casserole... 4 medium sweet potatoes, peeled, cooked (about 1 3/4 pounds) 1/2 - 1can pumpkin puree 1/2 to 1C. fat free sour cream 1 tsp vanilla 1/2 tsp splenda 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground allspice 1/4 cup coarsly chopped pecans Directions: Mash sweet potatoes with tater masher or beat with electric mixer until smooth. Mix in remaing ingredients except pecans. Spoon mixture into an ungreased 1qt casserole or souffle dish, sprinkle with pecans. Bake uncovered at 350 degrees until hot throughout, about 30 min. Suggested alteration: You can add flavorless protein powder after baking to this to boost the protein just add a touch of vanilla & a packed of splenda for every scoop of protein powder that you add. Nutrients:per serving(makes 16 servings @ 1/4 C.) Calories:70, Protein:1g, Fat:3g Carbs: 9g(2g fiber), Potassium 141mg I am going to be trying to make some recipes in the weeks to come so I know which ones taste good so I can make my menu for The holidays. If you all have any recipes lets all share. ~Missy~

That sounds yummy! Splenda makes a half n half brown sugar blend that is good too. Darlene

Oh I didn't even think about the splenda brown sugar!!!That would be a good substitute. How are you doing? Hope all is well! Thanks ~Missy~

I'm doing better. I had a cyst rupture on my ovary & caused some internal bleeding to collect around my liver. I'm still a little sore, but I'm improving. Darlene