Autumn-Spiced Sweet Potatoes

• 12 lb sweet potato
• 2 tablespoons low-fat buttermilk
• 14 tablespoon trans-free margarine
• 14 teaspoon kosher salt
• 18 teaspoon white pepper
• 1 pinch nutmeg
• 18 tablespoon allspice
• 12 teaspoon Splenda sugar substitute
• 2 tablespoons chopped pecans (optional)

1. Peel and chop potatoes into medium-sized chunks.
2. Cover with water and boil until pieces are easily pierced with a fork.
3. While cooking potatoes, toast pecans on rimmed cookie sheet.
4. Remove potatoes from water, add buttermilk, margarine and spices.
5. Mash together.
6. With a hand mixer or blender, whip potatoes until smooth.
7. Transfer into serving dish and top with chopped pecans.
8. Serve immediately or keep warm uncovered in a 200 degree oven.

sweet potato, lowfat buttermilk, transfree margarine, kosher salt, white pepper, nutmeg, allspice, splenda sugar substitute, pecans

Taken from www.food.com/recipe/autumn-spiced-sweet-potatoes-146207 (may not work)