Sweet Potato Casserole:

Date Added: 23 Jan 2010
Listed in: Side Item Dishes

• 3 lbs peeled, cubed sweet potatoes


• 1/3 cup skim milk


• 3 egg whites


• ¼ cup granular Splenda


• pinch of salt


• 1 capful of vanilla extract


• 1 teaspoon of ground cinnamon (or more, depending on how much you like it)

Preparation Time 10 min | Cooking Time 55 min:
8 servings | 150 Calories | 0g Protein | 37g Carbohydrates | 3g Fat

This sweet potato casserole is full of quality carbs and fiber while remaining nearly entirely void of fat. It looks and tastes great, to boot. Enjoy!

• Put sweet potatoes into a pot, cover with cold water, season with salt, and bring to a boil. Once boiling, reduce heat, and cook, covered, for about 25 minutes (or until very soft — check with a fork).


• Preheat oven to 350 F.


• Combine sweet potatoes, milk, egg whites, extract, and sugar substitute in a blender, and blend until smooth. Transfer to a baking pan sprayed with non-stick cooking spray, spread the mixture out evenly, sprinkle with cinnamon (and walnuts or pecans, if you don’t mind some healthy fats). Bake, uncovered, for 30 minutes.

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