Maple Syrup-Glazed Sweet Potato Casserole

By holly

Ingredients

• 40 oz. canned, chopped sweet potatoes in light syrup, drained
• 1 1/4 tsp. pumpkin pie spice (divided)
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 2 large egg whites
• 1/4 cup unsalted pumpkin seeds (also called pepitas)
• 1 Tbsp. olive oil
• 2 Tbsp. maple syrup
• 2 Tbsp. all-purpose flour

Details

Servings 1
Adapted from recipes.heart.org

Preparation

Step 1

1

Preheat oven to 400°.

2

Drain the sweet potatoes and add them into a large bowl. Using a potato masher or fork, mash well. (Alternatively, to let kids help with the dish, add drained sweet potatoes into a large zip-top bag, seal it, and let them use their hands to mash the sweet potatoes before transferring to a bowl.) Stir in 1 teaspoon pumpkin pie spice, salt, and extract.

3

Meanwhile, add egg whites into the bowl of a stand mixer. Using a whisk attachment (or a hand mixer, alternatively) whip the egg whites on high speed until firm peaks form, about 3 to 4 minutes. Use a spatula to gently fold egg whites into the sweet potatoe mixture.

4

Coat a 1 ½-quart baking dish with cooking spray. Transfer the sweet potato mixture into the baking dish. Into a small bowl, stir together pumpkin seeds, oil, maple syrup, flour, and remaining ¼ teaspoon pumpkin pie spice. Sprinkle over the sweet potatoes.

5

Bake in preheated oven until sweet potatoes are fluffy and topping is golden-brown, about 20 to 25 minutes.