Sweet Potato Casserole (2)

By Cindy_Wicker

Ingredients

• TOPPING:
• 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
• 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

Details

Servings 8

Preparation

Step 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.
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. Yield: 8 servings.

Nutritional Facts
1/2 cup equals 186 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 40 mg sodium, 34 g carbohydrate, 3 g fiber, 3 g protein.