This healthy sweet potato casserole without marshmallows is just as delicious as the classic recipe, but is much lower in sugar and made with a crunchy pecan topping.
Preheat the oven to 400 degrees F. Place the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 50-60 minutes or until fork tender.
Lower the heat of the oven to 350 degrees F. Mist a small rectangular or 8-inch square baking dish with cooking spray.
Scoop the sweet potato flesh out of the skins and place into a large bowl.
Discard the skins. Using a potato masher, mash the potatoes until smooth. Add the maple syrup, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger, salt and vanilla.