Ingredients Jump to Instructions ↓

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

  2. 3 egg whites, lightly beaten

  3. 3 tablespoons maple syrup

  4. 1 teaspoon vanilla extract TOPPING:

  5. 1/4 cup chopped pecans

  6. 1 tablespoon brown sugar

  7. 1 tablespoon butter, melted

  8. 1/8 teaspoon ground cinnamon

  9. 1/3 cup dried apricots, chopped

  10. 1/3 cup dried cherries, chopped

Instructions Jump to Ingredients ↑

  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. 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.


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