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Whipped Sweet Potatoes with Hazelnut Topping

Photo: Jan Smith
Yield 12 servings (serving size: about 2/3 cup)
Beaten egg whites give this version of sweet potato casserole a light texture beneath the sweet, nutty streusel. This side pairs well with beef, pork, or poultry.

Ingredients

  • 1/3 cup packed brown sugar
  • 1 teaspoon grated orange rind
  • 1 tablespoon fresh orange juice
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 3 (29-ounce) cans sweet potatoes, drained and halved
  • 3 large egg whites
  • Cooking spray
  • 1/2 cup chopped hazelnuts, toasted
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons chilled butter, cut into small pieces

Nutrition Information

  • calories 248
  • caloriesfromfat 22 %
  • fat 6.1 g
  • satfat 1.8 g
  • monofat 3.4 g
  • polyfat 0.6 g
  • protein 3.3 g
  • carbohydrate 46.2 g
  • fiber 4.1 g
  • cholesterol 8 mg
  • iron 1.8 mg
  • sodium 293 mg
  • calcium 44 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 8 ingredients in a large bowl; mash well. Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold beaten egg whites into sweet potato mixture. Spoon mixture into a shallow 3-quart baking dish coated with cooking spray.

  3. Combine hazelnuts and next 3 ingredients (through 1/4 teaspoon ground cinnamon) in a bowl. Cut in butter with a fork until mixture is crumbly. Sprinkle over sweet potato mixture. Bake at 400° for 25 minutes or until topping is lightly browned.