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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I am always looking for ways to use our abundant sweet potatoes. This casserole recipe is my own creation that I have made many times. I take it to family potlucks; it never fails to bring compliments! Ingredients:
2-1/4 pounds sweet potatoes (about 3 large), peeled and cubed |
3 egg whites, lightly beaten |
3 tablespoons maple syrup |
1 teaspoon vanilla extract |
topping: |
1/4 cup chopped pecans |
1 tablespoon brown sugar |
1 tablespoon butter, melted |
1/8 teaspoon ground cinnamon |
1/3 cup dried apricots, chopped |
1/3 cup dried cherries, chopped |
Directions:
1. 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.
2. Transfer to an 8-in. square baking dish coated with cooking spray. Combine the pecans, brown sugar, butter and cinnamon; sprinkle over the top.
3. 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. Yield: 8 servings.
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