| 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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