| 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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