Sweet Potato Casserole

3 large sweet potatoes, scrubbed
1/2 C egg beaters
1T butter or margarine
2 T Splenda brown sugar
1tsp Lite salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
pinch of freshly ground nutmeg
1/4C coarsely chopped pecans
splenda brown sugar (for topping)

(can be done a couple days before and refrigerated)
Preheat oven 400 degrees. Put the sweet potatoes on baking sheet and pierce each one with a fork 3 or 4 times. Bake 45-60 minutes or until tender. Set aside to cool.

When ready to prepare casserole:

Preheat oven to 350 degrees. Scoop the sweet potato out of their skins and into a medium bowl. Mash the potatoes until smooth. Add the egg beaters, butter or margarine, Splenda brown sugar, lite salt, and spices to taste. Whisk until smooth.

Spray 8 x 8-inch casserole with Pam (butter flavored is good). Pour sweet potato mixture into the pan and sprinkle the top with chopped pecans. Bake for 30 to 40 minutes until a bit puffy. (I sprinkle a little more Splenda brown sugar on the pecans about 5 minutes before it's done)
Serve immediately.

Crustless Sweet Potato Pie

3 large sweet potatoes cooked, peeled and mashed
1C splenda
1/2C Egg beaters
1/2C FF evap milk
1tsp vanilla
1C splenda brown sugar
1/2 WW flour
1/2C butter or margarine - melted
1/2C pecans chopped

Msh sweet potatoes and add splenda, egg beaters, butter or margarine, FF evap milk, and vanilla.

TOPPING: mix Splenda brown sugar, flour, butter or margarine, and chopped pecans. Sprinkle on top
Bake 350 degrees aprox. 30 minutes or until bubbly.

Apple Pie

1 pastry crust for 9-inch deep dish (homemade or store bought)
1/2 C splenda
3 T WW flour or plain flour
1 tsp ground cinnamon
1/8 tsp Lite salt
6 cups thinly sliced apples (I use Golden Delicious and Fuji apples - Trust me!!!)
1 recipe for crumb topping (see below)

In a large mixing bowl, stir together the splenda, flour, cinnamon, and lite salt.
Add apple slices and gently toss until coated.
Transfer apple mixture to the pie shell (if I'm using a frozen pie shell, I take it out of the aluminum pan and put it into a 9" pie pan of my own but you don't have to!)


Crumb Topping
1C Splenda Brown Sugar
1/2C AP flour (white or ww)
1/2C quick cooking oats
1/2C margarine or butter

Crumb Topping Directions:
Stir together Splenda brown sugar, flour and oats. Cut in 1/2 C butter or margarine until it is like course crumbs. (I add the pecans to this but you can wait and spinkle them on later if you want to)

Sprinkle crumb topping over apple mixture.
Place pie on a cookie sheet to protect your oven from drips.
Cover edges of pie shell with aluminum foil or a pie crust protector
Bake in preheated 375 degree oven for 25 minutes. then remove foil and bake another 25-30 minutes.
(You can sprinkle with pecans now if you didn't use them before)

I serve with FF cool whip (it's great drizzled with caramel sauce!)