| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Casseroles, Vegetables, Main dish | 8 | Servings | |
INGREDIENTS
| 6 | SWEET POTATOES | |
| 1/2 | c | BUTTER OR MARGARINE |
| 1 | cn | 5.3 OZ. CAN EVAPORATED MILK |
| 1 | ORANGE (GRATED ZEST ONLY) | |
| 1/4 | c | SHERRY |
| 1/2 | c | BROWN SUGAR |
| 2 | EGG WHITES | |
| 1 | c | CHOPPED PECANS |
| 3 | tb | MELTED BUTTER |
INSTRUCTIONS
Cook potatoes in as little boiling water as possible until tender. While still hot, peel. Place in a large mixing bowl and mash well. Beat with an electric mixer at medium speed and gradually add butter, milk, orange zest, sherry, and brown sugar. Beat egg whites until stiff and gently fold into potato mixture. Pour into buttered casserole dish. Sprinkle top with chopped pecans that have been mixed with melted butter. Bake at 350 degrees F for apprximately 30 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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