Monday, March 29, 2010

SWEET POTATO CASSEROLE

  • 3 cups mashed sweet potatoes (I bake them, cool them and mash them)
  • 4 egg whites
  • 1 cup Splenda
  • 1/2 cup canned pumpkin (not the pumpkin pie mix)
  • 1 tsp vanilla
  • 1/2 cup fat-free milk
Topping:
  • 1/4 cup brown sugar
  • 1/4 cup chopped pecans
Preheat oven to 350. Mix sweet potatoes, egg whites, Splenda, pumpkin, vanilla and milk together until smooth. Spray a casserole dish with cooking spray. Pour sweet potato mixture into the dish. Combine the brown sugar and pecans and sprinkle on the top of the sweet potato mixture. Bake for 30 minutes.

22 points for the entire recipe

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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.