Yield: 6 Servings
|¼ cup||Blanched almonds|
|2 cups||Cooked, mashed sweet potatoes (or yams)|
|½ teaspoon||Graded orange peel|
|⅔ cup||Orange juice|
|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@...