Candied Sweet Potato Casserole

I apologize, you will not find a recipe for stuffing. I have decided with everything else, that I'm just going to do the every quick Stove Top Cornbread stuffing, the only thing is once it's ready, I like to stick it in the oven for a bit and get it crispy on top.

This sweet potato casserole is another recipe from the Splenda site. It sounds delicious! Instead of just mixing the potatoes with the spices and topping it with marshmallows, it calls for melting the marshmallows in a saucepan, adding the spices and creating a kind of sauce. I can't wait to taste it on Thanksgiving Day.

4 lb. orange-fleshed sweet potatoes
3/4 c. light butter
1/3 c. Splenda granulated sweetener
2 tbsp. molasses
2 c. miniature marshmallows
1 pinch ground cinnamon
1 pinch ground nutmeg (you know me, instead I will add extra cinnamon)

1. Preheat oven to 400 degrees. Spray 9x13-inch baking dish with cooking spray.
2. Bring a large pot of water to boil. Boil sweet potatoes until slightly underdone, about 15 minutes. Drain, cool and peel.
3. In a large saucepan over medium heat, combine butter, Splenda, molasses and 1 cup marshmallows. Season with cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
4. Stir potatoes into marshmallow sauce. While stirring, mash about half of the potatoes and break the others into bite-size chunks. Transfer to prepared dish.
5. Bake in preheated oven for 25 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

12 servings

NUTRITIONAL INFORMATION: 250 calories, 6g fat, 4g saturated fat, 20mg cholesterol, 95mg sodium, 48g carbohydrates, 5g fiber, 23g sugar, 4g protein.