3 1/2 pounds sweet potatoes (4 large)
1/2 cup orange marmalade or apricot preserves
1/4 cup brown sugar, or to taste
1/2 cup orange juice
2 tsp. almond extract
3 egg whites
2 T. almond slivers, toasted lightly
Non-stick cooking spray

Cook sweet potatoes until tender (15-20 minutes in a microwave, 1 hour in a preheated 450-degree oven, or boiled for 25 minutes). Cool and peel. In a large bowl, mash. Add marmalade, sugar, orange juice and almond extract; beat with mixer until smooth. In a separate bowl, beat egg whites to stiff peaks. Fold into potato mixture. Coat a 6-cup casserole with non-stick spray. Add mixture, sprinkle with almonds. Bake at 350 degrees until puffy and set, about 40 minutes.

Yield: 6 servings
Calories: 340
Fat: 3g
Fiber: 6g