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Sweet Potato Casserole Recipe

Photo by: Taste of Home

“I am always looking for ways to use our abundant sweet potatoes. This 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 of Milford, Indiana

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Healthy

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8 Servings
Prep: 30 min. Bake: 35 min.

Ingredients

2-1/4 pounds sweet potatoes (about 3 large), peeled and cubed
3 egg whites, 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

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.

Nutrition Facts: 1 serving 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. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

Sweet Potato Casserole published in Healthy Cooking August/September 2008, p35

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