Instructions
To make the sweet potatoes:
- 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.
- 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:
- 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.
- 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