Sweet Potato Casserole

2 cups of stevia
1 eggs
4 tablespoon of butter (or 2 of butter and 2 of coconut oil)
1/2 cup of milk
1/2 teaspoon of vanilla

Top
 1/2 cup of brown sugar
1/3 cup of flour
3 tablespoon of  butter
1/2 cup of chopped pecans

30 minutes in 325o.F

Gingerbread Cookies

3 cups flour (it can be 2 all purpose and 1 whole)
2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
3/4 cup (1 1/2 stick) butter, softened
3/4 cup fimly packed brown sugar 
1/2 cup molasses
1 egg
1 teaspoon of natural vanilla extract

MIX First 6 ingredients. Set aside. Beat butter and sugar with electric mixer or by hands intil light and fluffy Add molasses, egg and vanilla, mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a disk. Wrap in plastic wrap. Refrigerate for 4 hours or overnight.

ROLL  out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread with 5 inch cookies cutter. Place 1 inch apart on ungreased baking sheets.

BAKE in preheated 350o. F oven 8 to 10 minutes or until edges of cookies just begin to brown . Cool on baking sheets 2 minutes. Remove to wire racks,  cool completely. Decorate cookies by piping ddesigns