Sweet Potato Casserole is a delicious recipe, especially popular during thanksgiving. This version of the recipe is a little lighter but still delicious.

Prepare sweet potato and squash to their recipe ready condition as listed above. Ingredients should be room temperature. Preheat oven to 325 degrees. Butter a 9- to 12-inch casserole dish.

In large mixing bowl, stir together mashed sweet potato, pumpkin, and mashed squash (any summer squash is acceptable here). If some lumps remain, don't worry about it -- they add a little character to the dish!

In a separate bowl beat eggs with xanthan gum, Splenda and Brown Sugar Twin. Add heavy cream and mix (with hand mixer) until well mixed and beginning to thicken.

Add egg/cream mixture to sweet potato mixture and stir by hand to mix lightly. Add salt, spices and food color (if you wish to use it). Mix to distribute. You may wish to taste here for your sweetness and spice preference. If more is needed, add it now.

Spoon mixture into buttered casserole dish and smooth to even out. Cut remainder of 1/2 stick butter (after using some to butter dish) into thin pats and distribute them over top of casserole. Optionally, you can sprinkle a bit of extra cinnamon on top.

Bake for 35 to 45 minutes until browned at edges and cracking a bit. Remove from oven and cool 10 minutes before sprinkling with marshmallows.

This recipe yields 6 servings; 6.5 carb grams per serving; 40 grams carbs (allowing for fiber) in entire recipe.

Sweet potatoes are not good for a low carb diet. Bad for us who love sweet potato casseroles. Fortuneately, adding just 1/2 cup of sweet potato to other low carb relatives like pumpkin and squash can please your palette! A finishing of low carb marshmallows and your sweet potato casserole will be perfect!