2-1/4 lbs sweet potatoes (about 3 large), peeled and cubed
3 egg whites, beaten
3 tbsp maple syrup
1 tsp vanilla extract
TOPPING-
1/4 cup chopped pecans
1 tbsp brown sugar
1 tbsp butter, melted
1/8 tsp ground cinnamon
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
Instructions
Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and place in a large bowl; mash. Cool slightly. Stir in the egg whites, syrup and vanilla.
Transfer to an 8-in. square baking dish coated with cooking spray. Combine the pecans, brown sugar, butter and cinnamon; sprinkle over top.
Bake, uncovered, at 350 for 30 minutes. Sprinkle with apricots and cherries. Bake 5-7 minutes longer or until a thermometer reads 160 and the fruits are heated through.
Originally Submitted
10/5/2009
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