4 medium sweet potatoes, peeled, cooked (about 1 3/4 pounds)
1/2 to 1 cup fat-free sour cream
1 teaspoon vanilla
5 1/2 teaspoons EqualR for Recipes or 18 packets EqualR sweetener or 3/4 cup EqualR SpoonfulT
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup coarsely chopped pecans (optional)
1. 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.
2. Bake, uncovered, at 350*F (175*C) until hot throughout, about 30 minutes.