Harvest Pecan Casserole

• 4 medium sweet potatoes, peeled, cooked (about 1 3/4 pounds)
• 12-1 cup pumpkin puree (1 can)
• 12-1 cup fat free sour cream
• 1 teaspoon vanilla
• 5 12 teaspoons Splenda sugar substitute
• 1 teaspoon ground cinnamon
• 12 teaspoon ground nutmeg
• 12 teaspoon ground allspice
• 14 cup coarsly chopped pecans

1. Mash sweet potatoes with tater masher or beat with electric mixer until smooth (I used a food processor), mix in remaining ingrediants except pecans.
2. Spoon mixture into an ungreased 1 qt casserole or souffle dish; sprinkle with pecans.
3. Bake uncovered at 350 degrees until hot throughout, about 30 minute
4. Suggested Alteration: You can add flavorless protein powder after baking to this to boost the protein, just add a touch of vanilla and a packet of splenda for every scoop of protein powder that you add!

sweet potatoes, pumpkin puree, sour cream, vanilla, splenda sugar substitute, ground cinnamon, ground nutmeg, ground allspice, pecans

Taken from www.food.com/recipe/harvest-pecan-casserole-324742 (may not work)