2 pounds sweet potatoes, peeled
12-ounce can fat-free evaporated skimmed milk
3 tablespoons Splenda Granular sugar
½ cup dark chocolate chips
½ cup raisins
1 tablespoon unsalted butter
1 teaspoon pure vanilla
Boil sweet potatoes and cook until soft, drain then pureé in food processor.
Meanwhile, scald milk. Add sugar, chocolate chips, and raisins while stirring until chips melt. Then add sweet potato pureé stir, and continue cooking until thickened; add butter. Remove from heat, stir in vanilla. Serve chilled.
Garnish with whipped cream and almonds, if desired.