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Contest-Winning Sweet Potato Casserole

 Contest-Winning Sweet Potato Casserole
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
8 ServingsPrep: 30 min. Bake: 35 min.


  • 2-1/4 pounds sweet potatoes (about 3 large), peeled and cubed
  • 3 egg whites, lightly beaten
  • 3 tablespoons maple syrup
  • 1 teaspoon McCormick® Pure 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


  • 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

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Contest-Winning Sweet Potato Casserole (continued)

Directions (continued)

  • 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.