| | Directions | | Cook potato in saucepan in boiling water to cover, 10 minutes or until tender. Drain. Beat potato at high speed with an electric mixer until smooth. Add milk, 1 T. sugar substitute, juice, salt, allspice, and egg yolk; beat at high speed until smooth. Beat egg white at high speed with an electric mixer until stiff peaks form; fold egg white into potato mixture. Spoon into two (6 oz.) ramekins coated with cooking spray. Sprinkle 1 T. sugar substitute and pecans over potato mixture. Bake at 400° for 20-25 minutes or until thoroughly heated. |
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| Ingredients | | - |  | 1 sweet potato, peeled and cubed (small) |
| - | | 1 1/2 tablespoons 1% low-fat milk |
| - | | 2 tablespoons granulated brown sugar substitute (such as brown Sugar Twin), divided |
| - | | 1 tablespoon orange juice |
| - | | Dash of salt |
| - | | 1/8 teaspoon ground allspice |
| - | | 1 egg, separated |
| - | | Butter-flavored cooking spray |
| - | | 2 teaspoons chopped pecans |
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