I serve this dish at least once a month—it’s that popular. The fluffy texture and subtle orange zest make it a standout.
—MARLENE KROLL CHICAGO, IL
PREP: 25 MIN. • BAKE: 30 MIN. • MAKES: 10 SERVINGS
4 large sweet potatoes, peeled and quartered
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup packed brown sugar
1/2 teaspoon almond extract
3 egg whites
1/4 cup slivered almonds
1. Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain potatoes; place in a large bowl and mash. Stir in orange marmalade, orange juice, brown sugar and extract. Cool slightly.
2. In a small bowl, beat egg whites until stiff peaks form. Fold into sweet potato mixture. Transfer to a 2 1/2-qt. baking dish coated with cooking spray. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.
PER SERVING 3/4 cup equals 174 cal., 1 g fat (trace sat. fat), 0 chol., 36 mg sodium, 38 g carb., 3 g fiber, 3 g pro. Diabetic Exchange: 2 starch.