From member ....... Leave out the egg whites if you'd like. Mashed sweet potatoes are just as good - and you can leave out the baking step. Just boil, peel, mash, season, and go! However, if you want this to be a really sweet dish and you leave in the egg whites, be sure to add a little more Splenda than you would if you were cooking just the potatoes.
BMOS Note: The quantity of egg whites per portion is minimal and need not be counted. Consider it a freebie!
BMOS Note: The quantity of egg whites per portion is minimal and need not be counted. Consider it a freebie!
Also, to determine the number of portions in this recipe, be sure to measure your sweet potatoes before mixing in other ingredients.
- 3 large yams/sweet potatoes - cleaned and boiled until softened, then cooled
- 2 egg whites, beaten until starting to "fluff" (eggs are optional)
- Splenda, to taste
- nutmeg, to taste
- cinnamon to taste
Note: Alternative option is to leave out the egg whites, and just "mash" the sweet potatoes. No baking required if just "mashed".
After sweet potatoes have cooled, remove all of the skin (should just peel right off). Beaten egg whites should have been set aside in a separate bowl. Mash up sweet potatoes and then use a mixer to blend to a creamy consistency, while adding in Splenda, nutmeg, and cinnamon. Stop here if you're not adding in egg whites. Once spices and Splenda are well blended, spoon in egg whites until mixer is completely blended, smooth, and creamy.
Optional if using egg whites: Put into a small glass casserole dish and cook at 350º until the stop starts to slightly brown.
Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack
This Recipe Contains: Carb A
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