2 pounds sweet potatoes
2 tablespoons unsalted butter
1 (8-ounce) can crushed pineapple, well drained
2 tablespoons Stevia In The Raw Bakers Bag
1/2 teaspoon salt
Freshly ground pepper
One package sugar-free marshmallows
Preheat the oven to 400° F. Coat an 8-inch square baking dish with cooking spray and set aside.
Bake the potatoes until they are soft, 45 to 60 minutes. When cool enough to handle, peel the potatoes and place the flesh in a mixing bowl.
Mash the potatoes, using a fork or, if the potatoes are fibrous, whirl them in a food processor. Add the butter and mix until blended. Mix in the pineapple, stevia, salt and pepper. Spread the potato mixture in the prepared baking dish, smoothing the top. Cover with marshmallows, arranging them ½-inch apart in one layer. (If desired, the dish can be covered, and refrigerated overnight; bring to room temperature before baking.)
Bake the casserole for 20-25 minutes, or until the marshmallows are brown and crusty.
1 cup extra virgin olive oil, divided
1 garlic clove, peeled and crushed to a paste
1 teaspoon fresh lemon juice
1 ½ teaspoons honey
1/2 packet Stevia In The Raw®
Sea salt to taste
In small bowl combine egg, 2 tablespoons olive oil, garlic paste and lemon juice.
Using hand held mixer, process at high speed until garlic is fully incorporated. With mixer still on, slowly add remaining olive oil in a stream and blend until mixture is fluffy and creamy. (If the mixture gets too thick, you can add a little cold water and continue blending) Stir in honey, Stevia Extract In The Raw® and sea salt to taste.
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