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.
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.
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
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.
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.
