This has been a hit for my last 2 Thanksgivings. The egg whites make for a great texture and it is not too sweet. Its on the list for this Thanksgiving.
Whipped Sweet Potatoes with Hazelnut Topping
LeslieT Posted: 11/13/08
Mandivola Posted: 11/30/08
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.
topper46 Posted: 11/25/11
My entire family loved these, and everyone went back for seconds. Not too sweet, and it had a nice light fluffy texture. Will definately make again
Keiko123 Posted: 11/23/12
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.
wooopxy Posted: 11/29/13
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!