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.
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
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
How to Make It
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.
Switched to this very forgiving recipe last minute so used what I had: sweet potatoes cooked in microwave (in chunks with wet paper towels,covered) Mashed in food processor. Very light with the egg whites & not too sweet! Everyone got seconds! Only used cinnamon & pumpkin pie spice, orange extract & brown sugar. Replaced hazelnuts with fresh pecans. Someone sprayed whipped topping on theirs. It's a keeper!
Followed ingredients to a "T" except I mashed my own sweet potatoes as I can't stand anything out of a can. I wasn't paying attention and burned the hazlenuts while toasting but then the skins slipped right of so I could still use them. The egg whites give it a nice texture and it's a wonderful blend of nutty sweetness but not overpowering. Love the crunch of the nuts. Nice presentation in the dish,too and one I'll make again.
I have made this 3 yrs in a row. The first time without egg whites. The last two times I've made this, I have used the egg whites and they make a difference. I use about 2 1/2-3 lbs of fresh sweet potatoes and when you mash them, you have to let them cool on the stove before folding the egg whites otherwise they will scramble. I used less sugar, too. They were a COMPLETE hit at the meal. There is a lot of topping so if you want it less sweet, don't use it all.