Light Sweet Potato Casserole

• Vegetarian
• Gluten free

• Produce

  • 1 washed peeled and cut into cubes 3 1/2 lbs sweet potatoes
  • 1/8 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1/4 cup Truvia brown sugar blend
  • 1 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

• Drinks

  • 2 2/3 tbsp Truvia nectar

• Dairy

  • 1/2 cup Milk

Found on julieseatsandtreats.com

Description

Ingredients

• 3 1/2 lbs sweet potatoes, washed, peeled and cut into 1u0027u0027 cubes
• 2 Tbsp + 2 tsp Truvia® Nectar?
• 1 1/2 tsp vanilla
• 1/2 c. milk
• 1 egg
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1/4 c. Truvía® Brown Sugar Blend
• 1/2 c. toasted chopped pecans

Directions

• Preheat oven to 350 degrees. Spray a 2 quart casserole dish with non-stick cooking spray. Set aside.
• Place sweet potatoes in large pot and cover with water. Cover pot and bring to boil. Boil about 7 minutes or until tender.
• Drain sweet potatoes. Transfer to large bowl. Add Truvia® Nectar?, vanilla, milk, egg, cinnamon, nutmeg and ginger. Whip with an electric mixer until smooth. Spread sweet potato mixture in prepare casserole dish.
• Sprinkle Truvía® Brown Sugar Blend and toasted pecans on top of sweet potatoes.
• Place in preheated oven and baked for 45 minutes or until hot and beginning to brown. Serve immediately.
• Preheat oven to 350 degrees. Spray a 2 quart casserole dish with non-stick cooking spray. Set aside. Place sweet potatoes in large pot and cover with water. Cover pot and bring to boil. Boil about 7 minutes or until tender. Drain sweet potatoes. Transfer to large bowl. Add Truvia® Nectar?, vanilla, milk, egg, cinnamon, nutmeg and ginger. Whip with an electric mixer until smooth. Spread sweet potato mixture in prepare casserole dish. Sprinkle Truvía® Brown Sugar Blend and toasted pecans on top of sweet potatoes. Place in preheated oven and baked for 45 minutes or until hot and beginning to brown. Serve immediately.
• Preheat oven to 350 degrees. Spray a 2 quart casserole dish with non-stick cooking spray. Set aside.
• Place sweet potatoes in large pot and cover with water. Cover pot and bring to boil. Boil about 7 minutes or until tender.
• Drain sweet potatoes. Transfer to large bowl. Add Truvia® Nectar?, vanilla, milk, egg, cinnamon, nutmeg and ginger. Whip with an electric mixer until smooth. Spread sweet potato mixture in prepare casserole dish.
• Sprinkle Truvía® Brown Sugar Blend and toasted pecans on top of sweet potatoes.
• Place in preheated oven and baked for 45 minutes or until hot and beginning to brown. Serve immediately.