6 medium sweet potatoes or yam, boiled in skin until tender (about 20 – 30 minutes) (note that both potatoes and yams are healthy and safe to eat for diabetics, however yams do have much less sugar)
1/3 c raisins
1 T brown sugar
3 T sugar substitute
2 t cinnamon
1/2 t nutmeg
cloves if desired
1/3 c low-calorie margarine
1 cup cold water
Preheat the oven to 350°F.
Cool yams, peel, and slice lengthwise.
Place the yam slices in a covered baking dish.
Sprinkle the raisins over the yams.
In a separate bowl, mix the brown sugar, sugar substitute, and spices; sprinkle over the yams.
Dot with margarine and add water.
Cover the baking dish and bake for 30 minutes.
Remove the cover, then bake another 15 – 20 minutes.
2 medium-size sweet potatoes
3 to 4 tablespoons fat-free sour cream
1 3/4 teaspoons Equal® for Recipes or 6 packets Equal® sweetener
1/2 teaspoon orange extract
Salt and white pepper
2 tablespoons chopped pecans or 4 teaspoons flaked coconut
Lightly grease potatoes; pierce with tines of fork. Place potatoes in baking pan and bake in 375°F (190°C) oven until tender, 35 to 40 minutes. Let stand until cool enough to handle.
Cut potatoes in half; carefully scoop out flesh; reserve potato shells.
Mash potato flesh until smooth; mix in sour cream, Equal®, and orange extract. Season to taste with salt and white pepper.
Spoon potato mixture into reserved potato skins. Place potatoes on baking pan and bake in preheated 400°F (205°C) oven until browned, about 20 minutes.
4 pounds orange-fleshed sweet potatoes
3/4 cup light butter
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons molasses
2 cups miniature marshmallows – divided use
1 pinch ground cinnamon to taste
1 pinch ground nutmeg to taste
Preheat oven to 155°F (205°C). Spray a baking dish with oil.
Boil sweet potatoes until slightly underdone, which will be about 15 minutes. Drain, cool, and then peel.
Combine butter, SPLENDA® Granulated Sweetener, molasses, and 1 cup marshmallows in a large saucepan. Season with cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
Stir potatoes into the marshmallow sauce. While stirring, mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
Bake in preheated oven for 25 minutes. Remove from oven, and cover top evenly with remaining marshmallows. Return to oven, and bake until marshmallows are golden brown.
4 tablespoons reduced fat margarine
1/2 cup sugar substitute
3 large eggs
1/2 teaspoon ground cinnamon
2 cups mashed cooked sweet potatoes
1 cup evaporated skim milk
1 9-inch unbaked pie shell
1. Preheat oven to 350°F (180°C)
2. In a large bowl, cream together margarine and sugar substitute. Beat in egg yolks and cinnamon. Stir in sweet potatoes and evaporated milk.
3. In a separate bowl, beat egg whites until they form stiff peaks. Gently stir one-third of the beaten egg whites into the sweet potato mixture to lighten it. Fold in remaining beaten egg whites and pour mixture into unbaked pie shell.
4. Bake for 40 minutes, until done when a tester is inserted near the middle comes out clean.