Recipe - Streusel-Topped Sweet Potato Casserole

3 pound Sweet potatoes
One half cup Orange juice
1 tablespoon Orange juice
3 tablespoon Brandy
1 teaspoon Grated orange rind
1 teaspoon Butter flavoring
One fourth teaspoon Ground ginger
One fourth teaspoon Salt
1/8 teaspoon Pepper
3 Egg whites
One half cup Firmly packed brown sugar;
divided
Vegetable cooking spray
1/3 cup Chopped pecans; toasted
3 tablespoon Allpurpose flour
1 teaspoon Ground cinnamon
1 One fourth cup Finely chopped rome apple

Cook sweet potatoes in boiling water to cover 35 to 40 minutes or until
tender; drain and let cool. Peel and mash potatoes. Add One half 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 1/4
cup brown sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently stir onefourth 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 2inch baking dish coated with cooking spray;
set aside. Combine remaining One fourth 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
1/4cup serving). Protein 3.0 / Fat 2.6 (Saturated Fat 0.3) Carbohydrate
38.1 Fiber 3.7 / Cholesterol 0 / Sodium 78

Recipe by: Healthy Heart Cookbook

Posted to recipeludigest Volume 01 Number 421 by susan suerapp@ibm.net
on Dec 30, 1997