Gluten-Free Gourmet
Here is another way to eat sweet potatoes that replicates that marshmallow-casserole taste (without the super-sweet marshmallows). The bit of extra work is well worth it.
First, beat together:
2 sweet potatoes, cooked and mashed (or one large can)
2 T. apricot jelly 1/4 c. honey 1/2 t. vanilla
1 T. butter, softened 1 t. cinnamon
Separately, beat 5 egg whites until stiff peaks form. Gently fold into the sweet potatoes. Bake in a 9 x 9 casserole dish at 350 for 30 minutes, or til lightly browned on top. Serve immediately (or else egg whites will fall). This dish would almost pass off as dessert!
2 comments:
Apricot jelly - I never would have imagined.
Looks so delicious!
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