1/2 large sweet potato, washed 

1/2 Dole banana, ripe, peeled, washed, sliced 

1/8 cup nonfat milk 

1 tsp vanilla extract 

1/2 Tbsp Splenda 

1/2 Tbsp light brown sugar 

2 Nabisco Honeyô Maid Grahams* 

4 Tbsp nonfat vanilla yogurt* 

2 Tbsp low-fat whipped topping

Fill a small pot half way with cold water. Add sweet potato, and bring to a boil. Cook until fork tender. Strain potato from water and allow to cool to warm temperature. Remove peel by hand and place potato into a bowl. 



Add vanilla extract, Splenda, brown sugar and milk to potato; Beat mixture on medium speed for 2 minutes or mash by hand with fork until all ingredients are combined and smooth in consistency. Set aside in refrigerator for 10 minutes. Meanwhile, crumble Nabisco Honey Maid Grahams in a small sandwich bag and empty contents into a small bowl. 



Add 4 Tbsp of vanilla yogurt to graham cracker crumble and mix until smooth. 

Place graham cracker mixture into the bottom of a small glass or pudding cup. Press mixture down to form a crust and set aside. Remove the sweet potato from the refrigerator and fold in 1 Tbsp of low-fat whipped topping and banana slices. 

Place sweet potato mixture on top of the graham cracker crust and top with 1 Tbsp of low-fat whipped topping. Sprinkle with a little bit of cinnamon, and enjoy! 



* Use less or more yogurt or graham crackers, depending on your preference!