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Contest-Winning Sweet Potato Casserole Recipe
Contest-Winning Sweet Potato Casserole Recipe photo by Taste of Home

Contest-Winning Sweet Potato Casserole Recipe

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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! —Kathy Rairigh, Milford, Indiana
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 8 servings

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

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

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

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

Reviews for Contest-Winning Sweet Potato Casserole(2)

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   (3)
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MY REVIEW
Reviewed Dec. 10, 2009

This was awesome. I used light olive oil instea of butter to make it a bit healthier. I also added some more cinnamon. This tastes 10 times better the next day cold, not that its not good right from the oven either!

MY REVIEW
Reviewed Oct. 31, 2008

AMAZING! I love this dish! I've made it a few times now and I just can't get enough of this sweet potato! My friends and family love it too. Thanks for a great recipe! :)

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