Streusel-topped sweet potato casserole
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Sweet potatoes |
| ½ | cup | Orange juice |
| 1 | tablespoon | Orange juice |
| 3 | tablespoons | Brandy |
| 1 | teaspoon | Grated orange rind |
| 1 | teaspoon | Butter flavoring |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 3 | Egg whites | |
| ½ | cup | Firmly packed brown sugar; divided |
| Vegetable cooking spray | ||
| ⅓ | cup | Chopped pecans; toasted |
| 3 | tablespoons | All-purpose flour |
| 1 | teaspoon | Ground cinnamon |
| 1¼ | cup | Finely chopped rome apple |
Directions
Cook sweet potatoes in boiling water to cover 35 to 40 minutes or until tender; drain and let cool. Peel and mash potatoes. Add ½ cup orange juice and next 6 ingredients; stir well, and set aside. Beat egg whites at high speed of an electric mixer until soft peaks form. Gradually add ¼ cup brown sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently stir one-fourth of egg white mixture into sweet potato mixture.
Gently fold remaining egg white mixture into sweet potato mixture. Spoon mixture into an 11- x 7- x 2-inch baking dish coated with cooking spray; set aside. Combine remaining ¼ cup brown sugar, pecans, flour, and cinnamon; stir well. Combine apple and remaining 1 tablespoon orange juice; add to pecan mixture, stirring well. Sprinkle evenly over sweet potato mixture. Bake at 350ø for 30 to 35 minutes or until puffed. Let stand 10 minutes before serving. Yield: 12 servings (184 calories and 13% fat per ¼-cup serving). Protein 3.0 / Fat 2⅗ (Saturated Fat 0.3) Carbohydrate 38⅒ Fiber 3.7 / Cholesterol 0 / Sodium 78 Recipe by: Healthy Heart Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan <suerapp@...> on Dec 30, 1997