Whipped Sweet Potatoes with Hazelnut Topping

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.

Yield: 12 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 22%
  • Fat: 6.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.3g
  • Carbohydrate: 46.2g
  • Fiber: 4.1g
  • Cholesterol: 8mg
  • Iron: 1.8mg
  • Sodium: 293mg
  • Calcium: 44mg

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

Preparation

  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.
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