6 large sweet potatoes
1-1/2 Vanilla Almond Soy Milk
1/4 cup of Agave Nectar
5 egg whites
1/2 tsp. Cinnamon
10 packets of Stevia or Splenda
1/2 tsp. of Nutmeg
1/4 cup of Pecans and Almonds
Microwave the sweet potatoes then scoop out the potatoes out of the skin and into a bowl. Mix all of the other ingredients then blend in with the sweet potatoes. Mix everything together then place mixture into a souffle dish. Top with the crushed almonds/pecans and bake at 350 degrees for about 25 minutes.
No comments:
Post a Comment