Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil the potatoes with the skins on until tender. peel and run the vegetables through a potato ricer into an electric mixing bowl. add the remaining ingredients, except the optional marshmallows, and whip until light. place in a baking dish and top with the marshmallows. bake at 375 for 10 minutes or until the marshmallows are brown and the dish is hot.

Target recipe: in a large stockpot, cover the sweet potatoes (with the skins on) with 1" of water; boil for 20 minutes, or until fork tender. drain, allow to cool, and remove the skins. preheat oven to 350. grease a 2 quart casserole dish. place the potatoes in a mixing bowl, and beat until smooth. reduce speed to low, and add splenda, milk, butter, vanilla, eggs, and salt. allow any potato "fibers" to remain on the beater and remove. pour the sweet potato mixture into the casserole dish. prepare the topping in a small bowl by whisking together the brown sugar splenda, rice flour, butter, and pecans. sprinkle the mixture over the potatoes and bake for 40 minutes or until bubbly.