Sweet potatoes are known for being an excellent source of vitamin A, but one cup also contains 37% of your recommended daily intake of vitamin C. Together, vitamin A and vitamin C provide a powerful defense against damaging free radicals in order to keep our immune system strong.
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Makes 8 servings
3 pounds sweet potatoes, peeled and cut into chunks
1/3 cup fat-free milk
¼ cup egg substitute
2 tablespoons brown sugar
½ teaspoon salt
½ teaspoon vanilla extract
1/3 teaspoon ground cinnamon
- Place sweet potatoes in a large saucepan or Dutch oven.
- Cover with water and bring to a boil.
- Reduce heat; cover and cook for 25-30 minutes or until tender. Drain.
- In a large mixing bowl, beat the sweet potatoes, milk, egg substitute, brown sugar, salt, and vanilla until smooth.
- Transfer to 1- 1 ½ quart baking dish coated with non-stick cooking spray. Sprinkle with cinnamon.
- Bake, uncovered at 350 F for 25-30 minutes or until heated through.
Total fat: 0 g
Sodium: 260 mg
Total carbohydrates: 38 g
Fiber: 5 g
Protein: 4 g