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Contest-Winning Sweet Potato Casserole Recipe

Contest-Winning Sweet Potato Casserole Recipe

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. YIELD: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

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.

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.