Ingredients
2-1/4 pounds sweet potatoes (about 3 large), peeled and cubed3 egg whites, lightly beaten3 tablespoons maple syrup1 teaspoon vanilla extractTOPPING:1/4 cup chopped pecans1 tablespoon brown sugar1 tablespoon butter, melted1/8 teaspoon ground cinnamon1/3 cup dried apricots, chopped1/3 cup dried cherries, chopped
Preparation
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.
