3 1\/2 pounds sweet potatoes (4 large)
\n1\/2 cup orange marmalade or apricot preserves
\n1\/4 cup brown sugar, or to taste
\n1\/2 cup orange juice
\n2 tsp. almond extract
\n3 egg whites
\n2 T. almond slivers, toasted lightly
\nNon-stick cooking spray<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nCalories: 340
\nFat: 3g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n