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

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