Does anyone have a tried recipe for a sweet potato pie made with Splenda? If you can share I would appreciate it.
Splenda works best if you only sub part of the 'real' sugar, and not in exact proportions.
for example, If the recipe called for 1 cup of sugar, I use 1/3 cup sugar and 1/3 cup splenda, then taste it. You can then determine if it needs more.