Old School Sweet Potato Souffle
Preheat the oven to 350 degrees F. Spray a 2-quart casserole dish with NON FAT cooking spray and set aside.
Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain.
Mash the potatoes in a large bowl using an electric mixer. Add fat free half-and-half (or non fat milk)brown sugar, LIGHT BAKE, vanilla, cinnamon, beaten egg whites, salt and pepper. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
Remove the casserole dish from oven and top with pecans, marshmellows and brown sugar (all ingredients listed under "Toppings"). Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.
*Original recipe for Old School Sweet Potato Souffle by The Neelys. www.foodnetwork.com