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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This goes gread with fish, chicken or pork. Ingredients:
3 1/2 lbs sweet potatoes (4 large) |
1/2 cup orange marmalade or 1/2 cup apricot preserves |
1/4 cup brown sugar, to taste |
1/2 cup orange juice |
2 teaspoons almond extract |
3 egg whites |
2 tablespoons slivered almonds, toasted lightly |
nonstick cooking spray |
Directions:
1. Cook sweet potatoes until tender (15 to 20 minutes in a microwave, 1 hour in a preheated 450-degree oven, or boiled for 25 minutes).
2. Cool and peel.
3. In a large bowl, mash.
4. Add marmalade, sugar, orange juice and almond extract; beat with mixer until smooth.
5. In a separate bowl, beat egg whites to stiff peaks.
6. Fold into potato mixture.
7. Coat a 6-cup casserole with non-stick spray.
8. Add mixture, sprinkle with almonds.
9. Bake at 350 degrees until puffy and set, about 40 minutes.
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