Sweet Potato Casserole

Instructions

To make the sweet potatoes:

1. In a large saucepan, cover potatoes with cold water. Bring to a boil over high heat and cook until fork-tender, about 15-20 minutes. Drain and let cool.
2. Preheat oven to 350°F and grease a 9 x 13 baking dish with non-stick cooking spray. In a large bowl, mash potatoes, Morning Pep Monk Fruit Golden Sweetener, milk, egg, butter, vanilla and salt together until smooth. Spoon mixture into prepared baking dish.

To make the topping:

1. In a medium bowl, mix pecans, butter, flour, Morning Pep Monk Fruit Golden, rosemary, cinnamon and nutmeg together until combined. Spread topping evenly over potato mixture.
2. Bake until center is set and topping is light golden-brown, about 25-30 minutes. Serve hot and enjoy.

Ingredients

For the sweet potatoes:

4 large sweet potatoes, about 2 pounds, peeled and cubed

½ cup Morning Pep Monk Fruit Golden Sweetener

½ cup low-fat milk

2 large eggs, lightly beaten

1 tablespoon unsalted butter, melted

1 teaspoon pure vanilla extract

¼ teaspoon kosher salt

For the topping:

½ cup pecans, roughly chopped

1 tablespoon unsalted butter, melted

1 tablespoon almond flour

1 tablespoon Morning Pep Monk Fruit Golden Sweetener

½ teaspoon minced fresh rosemary

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg