1/4 c. splenda/sugar
1 stick margarine
3/4 stick margarine, melted
1 c. chopped pecans or walnuts, I prefer pecans
mini marshmallows
1 t. vanilla
2 eggs
1/3 c. SR flour
1 c. raisins
3/4 c. brown sugar (or blend)
Boil and drain potatoes with skins on. (That's where the vitamins are) Remove skins by pulling off, they should come off easily. Mash. Add splenda/sugar, margarine, vanilla, and eggs. Place in sprayed 9x13 dish. Add layer of raisins on top. Combine brown sugar, melted margarine, and flour. Spread over raisins. Add layer of pecans. Bake at 350 degrees for 15 minutes. Add layer of marshmallows and bake an additional 5 minutes until lightly browned. YUMMY!
*This is one of my favorite recipes to make at Thanksgiving/Christmas. My mother in law has been known to eat them cold from the refrigerator the next day~~
**I just recently learned that this can also be made in the crockpot.
Place liner in crockpot, add raw sweet potatoes that have been peeled and cut in cubes. In a bowl, add together all other ingredients except marshmallows, raisins, and pecans. Pour over sweet potatoes. Cover and cook on low for 6-8 hours until sweet potatoes are fork tender. Remove lid and mash potatoes. (If the peelings were left on before cooking they should easily peel away now.) Sprinkle with miniature marshmallows and raisins. Cover and cook another 10-15 minutes until melted and soft. Sprinkle with pecans before serving.
Place liner in crockpot, add raw sweet potatoes that have been peeled and cut in cubes. In a bowl, add together all other ingredients except marshmallows, raisins, and pecans. Pour over sweet potatoes. Cover and cook on low for 6-8 hours until sweet potatoes are fork tender. Remove lid and mash potatoes. (If the peelings were left on before cooking they should easily peel away now.) Sprinkle with miniature marshmallows and raisins. Cover and cook another 10-15 minutes until melted and soft. Sprinkle with pecans before serving.
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