Streusel Topped Sweet Potato Casserole

By Melzie

Ingredients

• 3 pounds sweet potatoes
• 1/2 cup plus 1 TB unsweetened orange juice, divided
• 3 TB brandy
• 1 tsp grated orange rind
• 1 tsp butter flavoring
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/8 tsp pepper
• 3 egg whites
• 1/2 cup firmly packed brown sugar, divided
• Vegetable cooking spray
• 1/3 cup chopped pecans, toasted
• 3 TB all purpose flour
• 1 tsp ground cinnamon
• 1 /4 cups finely chopped Rome apple

Preparation

Step 1

Cook sweet potatoes in boiling water to cover 35 - 40 minutes or until tender; drain and let cool. Peel and mash potatoes. Add 1/2 cup orange juice and next 6 ingredients; stir well, and set aside.

Beat egg whites at high speed of an electric mixer until soft peaks form. Gradually add 1/4 cup brown sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into sweet potato mixture. Gently fold remaining egg white mixture into an 11x7x2 inch baking dish coated with cooking spray; set aside.

Combine remaining 1/4 cup brown sugar, pecans, flour, and cinnamon; stir well. Combine apple and remaining 1 TB orange juice; add to pecan mixture, stirring well. Sprinkle evenly over sweet potato mixture. Bake at 350 for 30 - 35 minutes or until puffed. Let stand 10 minutes before serving.

Per 3/4 cup: 184 calories, 3 protein, 2.6 fat, 38.1 carb, 3.7 fiber, 78 mg sodium