DIRECTIONS: Preheat oven to 350 degrees F. Bring an inch or two of water to a boil in a large pot fitted with a steamer basket. Add sweet potatoes, cover and steam until very soft, 18 to 20 minutes. Remove basket and discard water. Return sweet potatoes to the pot. Add milk, 4 tablespoons butter, salt, vanilla, ginger, cinnamon and pepper; mash until desired consistency. Transfer to a 1 1/2-quart baking dish. Stir pecans, pepitas, dried fruit and the remaining 1 tablespoon butter together in a small bowl. Sprinkle over the top of the sweet potatoes. Bake casserole until hot and the nuts are lightly toasted, 20 to 30 minutes. 

NUTRITION INFO: Serving Size: about 1/2 cup; Per Serving: 217 calories; protein 4g; carbohydrates 20g; dietary fiber 3.6g; sugars 8.6g; fat 14.5g; saturated fat 5.5g; cholesterol 20.3mg; vitamin a iu 13518.2IU; vitamin c 13.9mg; folate 9.5mcg; calcium 59.4mg; iron 1.2mg; magnesium 54.9mg; potassium 455.5mg; sodium 324.4mg; thiamin 0.1mg. 

(Recipe and photo courtesy of Eating Well)