8 cups water
12-oz. pkg. frozen crinkle-cut carrot slices
3 medium sweet potatoes, peeled and cubed
¼ cup egg substitute
2 tbsp. nonfat sour cream
¾ tsp. onion powder
¼ tsp. pepper
1/3 cup shredded nonfat cheddar cheese

 

Pour water into Dutch oven; bring to a boil over high heat. Add carrots and potatoes to boiling water and cook 8 to 10 minutes until crisp-tender. Reduce heat to medium-high and cook, covered, until carrots and potatoes are softened. Drain well; mash carrots and potatoes until smooth. Stir in egg substitute, sour cream, onion powder and pepper; mix well. Stir in cheese and mix until blended.
Transfer to casserole; dish can be covered, frozen and baked later (after complete thawing) or baked in preheated 350°F oven 40 to 45 minutes.