Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Blanched almonds |
| 2 cups | Cooked, mashed sweet potatoes (or yams) |
| ½ teaspoon | Graded orange peel |
| ⅔ cup | Orange juice |
| ¾ teaspoon | Salt |
| ¼ cup | Packed brown sugar |
| 3 tablespoons | Melted butter or margarine |
| 2 \N | Eggs, separated |
Chop almonds. Combine sweet potato, orange peel, orange juice, salt, sugar and margerine. Whip until light. Blend egg yolks & most of almonds into potato mixture. Beat egg whites until stiff, not dry. Fold into potato mixture. Turn into greased 1 quart casserole. Sprinkle with remaining nuts.
Posted to JEWISH-FOOD digest V96 #80 Date: Sun, 17 Nov 1996 12:13:10 -0800 From: berlins@...