Ingredients
- 2 pounds sweet taters, peeled and reduce 2-inch pieces
- 3 medium carrots, 8 ounces, peeled and reduce 2-inch pieces
- 1/4 cup packed light brown sugar
- two tablespoons unsalted butter
- 2 teaspoons freshly grated ginger root
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon ground cinnamon
- Kosher salt and freshly ground pepper
- 2 egg-whites, gently beaten
- 1/3 cup chopped pecans
Directions
1. Preheat the oven to 350 levels F. Gently coat a couple-quart baking dish with cooking spray. Place the sweet taters inside a large pot and canopy with salted water by 2-inches. Provide a boil over medium-high temperature. Add some carrots. Prepare until both taters and carrots are tender, about fifteen minutes. Drain well.
2. Transfer the taters and carrots to some large bowl and add some sugar, butter, ginger root. zest, and cinnamon. Mash until well combined and slightly chunky. Season with pepper and salt. Stir within the egg-whites and transfer towards the baking dish. Sprinkle using the nuts and bake until well puffed and hot through, about half an hour.
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Dietary analysis per serving
Calories 197 Total Fat 6g (Sitting Fat 2g, Mono Fat 2.5g, Poly Fat 1g) Protein 3g Carb 33g Fiber 5g Cholesterol 8mg Sodium 218mg
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