4 medium sweet potatoes, unpeeled
1/4 c. pineapple juice
2 tbsp. butter
1/4 tsp. nutmeg
2 tbsp. brown sugar substitute
1/4 tsp. cinnamon

Boil the sweet potatoes until tender, about 30 minutes. Remove the skin, mash the pulp. Add the fruit juice and butter and whip mixture until fluffy. Add the nutmeg, brown sugar substitute and cinnamon. Spray a baking dish with non-stick spray. Pour mixture into pan and bake for 25 to 30 minutes at 350°F.