Sweet Potato "Pie" from Provida Chat Forum member SlaveToFoodNoMore 4 medium sweet potatoes 2 packets of Splenda 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 1/8 tsp clove Liquids: 1/2 tsp vanilla extract 1/4 cup rice milk (could probably do without this) 2 egg whites Boil, peel and mash sweet potatoes in a large bowl. Add the spices and Splenda and blend well. Add egg whites, rice milk and vanilla extract and beat well. Spray an aluminum pie tin with butter-flavored Pam. (probably okay without it) Spread the mixture evenly in the pie tin. Bake at 350 degrees for about 50 minutes. I ate mine for breakfast this morning! Don't forget to count the egg white as part of your protein allotment. Slimmingly yours, Lou ************* from Provida Chat Forum member rollsroyce - Try this with pumpkin too - its delicious. I increased the egg whites and dropped the rice milk - worked great! ************* from Provida Chat Forum member Gail B I have a version of this as well. I call mine "Sweet Potato Souffle" I take from my mid morning snack just about every day, but could be used as any meal for a carb and protein. Here Goes: Baked Sweet Potato (1/2 cup) yes I measure mine. I also microwave my potato. Mash until soft. I add about 1/4 -1/3 cup water to potato and beat until fluffy. I then add 2 packets Splenda, cinnamon and nutmeg. I beat my egg whites until stiff and fold into the potato mixture. I bake at 350 in a small corning ware dish about 30 minutes or until firm. Sometimes I double the recipe, cut in half and slice remain portions for snacking or another meal. PS, for some reason, I don't have problem with sticking. Maybe because of high moisture content.