CONTEST-WINNING SWEET POTATO CASSEROLE

Contest-Winning Sweet Potato Casserole image

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! -Kathy Rairigh, Milford, Indiana

Provided by Taste of Home

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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 the 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.

Nutrition Facts : Calories 186 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 40mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges