Rating: 5 stars
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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.

Marge Perry
Recipe by Cooking Light December 2005

Gallery

Credit: Jan Smith

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

248 calories; calories from fat 22%; fat 6.1g; saturated fat 1.8g; mono fat 3.4g; poly fat 0.6g; protein 3.3g; carbohydrates 46.2g; fiber 4.1g; cholesterol 8mg; iron 1.8mg; sodium 293mg; calcium 44mg.
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