1. To prepare the sweet potato or yams, pierce the sweet potatoes with a fork and place in microwave.
2. Cook on high for 10 minutes or until the flesh is soft.
3. Preheat oven to 350°F. Coat a 2 quart casserole dish with nonstick cooking spray.
4. Cut the sweet potatoes or yams in half and scoop out the flesh into a large mixing bowl. Add the remaining ingredients, except the pecans, and beat until smooth. Spoon into the casserole dish and smooth the top.
5. Sprinkle the top with nuts.
6. Bake for 25-30 minutes or until the center slightly puffs.

1. Heat oven to 400°F (205°C). Grease muffin cups with non-stick cooking spray butter flavor.
2. In large bowl, combine dry ingredients and make well. In small bowl, mix milk, honey, oil, and egg whites.
3. Add liquid ingredients to dry ingredients and stir just until combined.
4. Pour ¼ cup batter into greased cups.
5. Lightly spray (one spray) tops of batter with non-stick cooking spray.
6. Bake until wooden pick comes out clean, about 15 to 20 minutes.

1. Heat oil in medium skillet. Cook and stir bell pepper and onions 2 to 3 minutes. Add curry powder; stir 30 seconds.
2. Combine cooked rice, Equal®, lime juice and salt in medium-size bowl. Stir in cooked vegetable mixture, pineapple and black beans. Rice may be served warm or at room temperature. Sprinkle with cashews just before serving.

1. Cut bacon into 1-inch pieces; cook in medium saucepan over medium-high heat 3 to 4 minutes. Add onion and cook until bacon is crisp and onion is tender, stirring occasionally.
2. Combine ketchup, vinegar, water, mustard, Worcestershire sauce, salt, and pepper; add to bacon mixture. Stir in beans. Reduce heat and simmer, covered until flavors are blended, 15 to 20 minutes. Stir in Equal®.

1. Bring water to a boil in a large pot. Add the potatoes and cook covered for 5 minutes.
2. Add the cauliflower, broccoli, onion, and beans. Return water to a boil, cover, and cook 10 to 12 minutes until vegetables are tender. Drain.
3. Spray a 2-quart baking dish with cooking spray. Add cooked vegetables. Combine the canned soup and milk. Pour soup mixture over the vegetables, mixing gently.
4. Preheat oven to 350°F. Cover and bake casserole for 20-25 minutes.
5. Uncover and sprinkle with cheese. Bake 3 to 4 minutes longer, until cheese melts.

1. In a medium saucepan sauté onion in cooking oil. Add flour and cook 1 minute, stirring constantly.
2. Gradually add the milk, stirring until blended. Stir in cheese, sour cream, sugar and salt; cook for 5 minutes or until thickened and bubbly, stirring constantly.
3. Put green beans in a baking dish; pour the sauce over the top.
4. In another bowl pour the melted margarine over the stuffing mix; stir well and sprinkle over green bean mixture.
5. Bake at 350°F for 20 to 25 minutes or until heated through.

1. Cook onion, celery and garlic in margarine until tender. Add remaining ingredients. Simmer together for 5 minutes to blend flavors.

1. Lightly grease potatoes; pierce with tines of fork. Place potatoes in baking pan and bake in 375°F (190°C) oven until tender, 35 to 40 minutes. Let stand until cool enough to handle.
2. Cut potatoes in half; carefully scoop out flesh; reserve potato shells.
3. Mash potato flesh until smooth; mix in sour cream, Equal®, and orange extract. Season to taste with salt and white pepper.
4. Spoon potato mixture into reserved potato skins. Place potatoes on baking pan and bake in preheated 400°F (205°C) oven until browned, about 20 minutes. Sprinkle with pecans or coconut (after baking), if desired.

1. Preheat oven to 350°F.
2. Boil sweet potatoes for 20-25 minutes or until nearly tender when pierced with a knife. Drain potatoes and let stand until cool enough to handle. Peel and cut potatoes into ¼ inch rounds and layer in rectangular baking dish.
3. In a small saucepan, heat apple cider over medium heat until mixture reduces by one-third to one-half. Stir in Splenda and heat 1 more minute. Remove from heat and stir in butter.
4. Pour syrup over potatoes, cover, and bake 30 minutes until very soft and hot.

1. Remove and discard stems from greens. Tear leaves into 1 to 2 inch pieces.
2. Bring water to a boil in a large Dutch oven; add greens and return to a boil. Cover, reduce heat, and simmer 5 minutes; drain and set aside.
3. Heat olive oil in a large Dutch oven or wok at medium-high for 2 minutes. Add cabbage and carrot; stir-fry 2 minutes. Add collard greens, SPLENDA® Granulated Sweetener, salt and pepper; stir-fry 2 additional minutes. Cover reduce heat and simmer 5 minutes or until greens are tender.