Ingredients:

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

Directions:

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.

Ingredients:

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.