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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Entered for safe-keeping. From Mary Wagner, Salt Lake City, Utah, as submitted to BH&G. As written, the recipe seems to be dry, so I recommend that 2 teaspoons of orange juice be added with the egg yolks in step 5 as recommended by a reviewer. Ingredients:
6 medium sweet potatoes (2 1/4 pounds) |
3/4 cup mashed bananas or 3/4 cup applesauce |
1/4 cup butter or 1/4 cup margarine, softened |
1/2 teaspoon lemon peel, finely shredded |
1/2 teaspoon salt |
2 egg yolks |
2 egg whites, beaten stiff |
Directions:
1. In a large saucepan cook sweet potatoes, covered, in enough boiling salted water to cover for 30-40 minutes or until tender; drain.
2. Preheat oven to 350 degrees Fahrenheit.
3. Peel potatoes; mash on low speed of electric mixer (do not add butter or milk).
4. Add banana, butter or margarine, lemon peel, and salt. Beat until fluffy.
5. Add yolks; beat well. Carefully fold stiff-beaten egg whites into potato mixture; turn into a buttered 1 1/2-quart casserole.
6. Bake, covered, at 350 degrees Fahrenheit for 20 minutes; uncover and bake 25 minutes.
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