| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Holiday, Low fat | 12 | Servings | |
INGREDIENTS
| 3 | lb | Sweet potatoes |
| 1/2 | c | Orange juice |
| 1 | tb | Orange juice |
| 3 | tb | Brandy |
| 1 | ts | Grated orange rind |
| 1 | ts | Butter flavoring |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 3 | Egg whites | |
| 1/2 | c | Firmly packed brown sugar; divided |
| Vegetable cooking spray | ||
| 1/3 | c | Chopped pecans; toasted |
| 3 | tb | All-purpose flour |
| 1 | ts | Ground cinnamon |
| 1 1/4 | c | Finely chopped rome apple |
INSTRUCTIONS
Cook sweet potatoes in boiling water to cover 35 to 40 minutes or until tender; drain and let cool. Peel and mash potatoes. Add 1/2 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 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 1/4 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 350° for 30 to 35 minutes or until puffed. Let stand 10 minutes before serving. Yield: 12 servings (184 calories and 13% fat per 1/4-cup 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 recipelu-digest Volume 01 Number 421 by susan <suerapp@ibm.net> on Dec 30, 1997
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