SWEET POTATO CASSEROLE DIABETIC 4 medium sweet potatoes, peeled, cooked (about 13/4 pounds) 1/2 to 1 cup fat-free sour cream 1 teaspoon vanilla 18 packets *Equal sweetener or 51/2 teaspoons Equal Measure or 3/4 cup *Equal Spoonful 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup coarsely chopped pecans (optional) Peel and boil sweet potatoes until soft. Mash sweet potatoes with potato masher or beat with electric mixer until smooth. Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans. Bake, uncovered, at 350ยบ until hot throughout, about 30 minutes. Makes 6 servings, about 1/2 cup each. Nutritional data: calories, 165; protein, 4 grams; carbohydrates, 38 grams; fat, 0 grams; cholesterol, 0 milligrams; sodium, 27 milligrams. 41 percent calorie reduction from traditional recipe. Food exchange: 2 bread. * May use Splendar or other sugar substitute
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