SWEET POTATO CASSEROLE WITH CRANBERRIES & PINEAPPLE

3 large sweet potatoes or 4 medium sweet potatoes

3 egg whites, beaten

3 T maple syrup

1 tsp. vanilla extract

2 T brown sugar

TOPPING:

1/2 C chopped pecans

2 T brown sugar

2 T melted butter

1/4 tsp. ground cinnamon

1/3 C dried cranberries

1/3 C dried pineapple, chopped

Preheat oven to 350.  Place sweet potatoes in pot, cover with water and bring to a boil.  Reduce heat to medium-high; cover and simmer for 20 minutes or until tender.  Drain and place in large bowl, mash and cool slightly (I use a potato ricer to mash the sweet potatoes).  Stir in egg whites, syrup, 2 T brown sugar  and vanilla.

Transfer sweet potato mixture to an 8 inch square baking dish coated with cooking spray.  Combine pecans, 2 T brown sugar, butter and cinnamon; sprinkle over top.

Bake, uncovered at 350 for 30 minutes.  Sprinkle with cranberries and pineapples.  Bake 5-7 minutes more.   Serves 8.

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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