Whipped Sweet Potatoes with Hazelnut Topping

Whipped Sweet Potatoes with Hazelnut Topping Recipe
Photo: Jan Smith
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.


12 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 400°.

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.

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.

Marge Perry,

Cooking Light

December 2005
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