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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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âMy family wouldnât dream of a Thanksgiving dinner without this side dish, but itâs great anytimeâI serve it once a month.â The fluffy texture and subtle orange flavor make it a standout. âMarlene Kroll, Chicago, Illinois Ingredients:
4 large sweet potatoes, peeled and quartered |
1/2 cup orange marmalade |
1/2 cup orange juice |
1/4 cup packed brown sugar |
1/2 teaspoon almond extract |
3 egg whites |
1/4 cup slivered almonds |
Directions:
1. Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain potatoes; place in a large bowl and mash. Stir in the orange marmalade, orange juice, brown sugar and extract. Cool slightly.
2. In a small bowl, beat egg whites until stiff peaks form. Fold into sweet potato mixture. Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°. Yield: 10 servings.
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