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Sweet Potato Puff

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“This goes gread with fish, chicken or pork.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 12 lbs sweet potatoes (4 large)
  • 12 cup orange marmalade or 12 cup apricot preserves
  • 14 cup brown sugar, to taste
  • 12 cup orange juice
  • 2 teaspoons almond extract
  • 3 egg whites
  • 2 tablespoons slivered almonds, toasted lightly
  • nonstick cooking spray

Directions

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

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