Ingredients:
3 medium rutabagas, peeled and sliced
3 packets splenda artificial sweetener
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4-1/3 cup heavy cream
1/2 cup butter, divided in half
1/4 cup chopped pecans
Directions:
Cooking the rutabagas in lightly salted water until just soft (about 15 to 20 minutes depending on slice size).
Mix the rutabagas, sweetener, cinnamon, salt, and cream with half of the butter until smooth with an electic mixer.
Spoon into a lightly greased casserole dish and smooth the top.
Bake, uncovered, at 350 F for 30 minutes and melt the remaining butter and set aside.
After the 30 minutes, sprinkle the pecans over the top and drizzle with the melted butter.
Bake for an additional 15 minutes.
Servings: 4
Time preparation: 20 min.
Time total: 95 min.