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.

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