Sweet Potato & Carrot Casserole

I LOVE sweet poatoes and thought I would share this recipe I played around with today. Under 100 cal per serving and serves about 8-10 ppl. Hope you enjoy!

Ingredients
• 2 pounds sweet potatoes (about 4 medium)
• 1 cup very vanilla soy milk
• 2 egg whites
• 1/2 cup splenda (any sugar substitute)
• 2 cups (about 33 pieces) baby carrots
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt

Directions
1. Preheat the oven to 350 degrees F. Lightly coat a baking dish with cooking spray. Put the sweet potatoes and the carrots in a large pot and cover with salted water by 2-inches. Bring to a boil over medium-high heat. Cook until both the potatoes and carrots are tender, about 20 minutes.

2. Transfer the potatoes and carrots to a large bowl and add the splenda, soy milk, and cinnamon. Mash until well combined and slightly chunky. Season with salt and pepper to taste if desired. Stir in the egg whites and transfer to the baking dish. Sprinkle with the nuts or raisins and bake until well puffed and hot through, about 30 minutes.

Let dish cool before serving to set. Serve chilled from fridge or warm.