Sweet Potato Casserole

Ingredients: 

• 5 Medium Sweet Potatoes 
• 1/2 Cup Sugar-Free Syrup 
• 4 oz "Philadelphia" 1/3 Less Fat Cream Cheese 
• 4 tbsp Liquid Egg Whites 
• 1 tsp Vanilla Extract 
• 1/4 tsp Nutmeg 
• 1/4 tsp Ground Ginger 
• 1 tsp Cinnamon 
• 1/4 tsp Salt 
• 1 Cup Cool Whip Lite Whipped Topping (thawed) 

Instructions: 

Preheat oven to 400 degrees F. Make sure to take the Cool Whip out of the freezer to thaw if you haven't already stored it in the refrigerator.

Bring 3 quarts of water and a pinch of salt to a boil.

Meanwhile, peel the sweet potatoes and cut into smaller pieces to reduce the overall cook time. 

Put the potatoes into the boiling water. Reduce to medium heat and cover with a lid. 

Let the potatoes cook for roughly 30 minutes or until soft enough to mash.

Drain the potatoes and mash until all the major clumps are gone.

Let the potatoes cool before adding other ingredients. You can stick them in the refrigerator or freezer for a few minutes to speed this up. 

Whip egg whites by hand or in a mixer. 

Add the vanilla extract and cream cheese and mix by hand and then add to the mashed potatoes 

Add spices and other seasonings and mix thoroughly. 

Pour your potato mixture into a casserole dish. Bake for 15 minutes.

After 15 minutes, reduce the heat to 350 and bake for another 30 minutes, or until a knife comes out clean. 

Make sure the casserole is thoroughly cool before adding the whipped topping. Sprinkle with chopped pecans and cinnamon as you please!

Macros:

C: 46g | F: 8g | P: 6.5g