Sweet Potatoes

By Boopers

Ingredients

• 1 large butternut squash (large enough to yield 2 cups mashed flesh)
• 1/2 cup Egg Beaters; Original
• 1/3 cup light vanilla soymilk
• 1/3 cup sugar-free maple syrup
• 1 tsp. cinnamon
• 1/4 cup SPLENDA; Granular
• 1 tsp. vanilla extract
• 2/3 cup miniature marshmallows

Preparation

Step 1

Preheat oven to 350 degrees.

Peel squash and cut into large chunks (removing seeds).

Fill a large, microwave-safe dish with a half an inch of water.

Place squash into dish and cover with plastic wrap. Microwave for approximately 8 minutes (and drain). Squash should be tender enough to mash, but not fully cooked.

With a potato masher, food processor or fork, mash squash. Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish.

Add all ingredients except for marshmallows.

Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy.

Allow to cook for 45 – 50 minutes.

Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool.
Serves 4.