Prep time: 40 min
Total Time: 40 min
Servings: 12 - 14
1/2 cup pecans, chopped, toasted
1/4 cup brown sugar, firmly packed
3 tablespoons flour
1 teaspoon cinnamon
1 medium Rome apple, finely chopped
1 tablespoon unsweetened orange juice
1 tablespoon butter, melted
3 pounds sweet potatoes, peeled, cut in chunks
1/2 cup unsweetened orange juice
3 tablespoons Brandy (optional)
1 teaspoon butter, softened
1 teaspoon orange zest
1/4 teaspoons freshly grated ginger root
1/4 teaspoons salt
1/8 teaspoons cracked black pepper
3 egg whites
1/3 cup brown sugar, firmly packed
Make streusel topping: Combine in a small bowl pecans, brown sugar, flour, cinnamon, chopped apple,
1 tablespoon orange juice and 1 tablespoon melted butter. Set streusel topping mixture
aside while you prepare sweet potatoes.
Preheat oven to 350 degrees F. Grease a 2-quart casserole.
In a medium saucepan bring potatoes to a boil; cover and simmer until fork tender; drain. Mash together in a large bowl
with 1/2 cup orange juice, brandy, 1 teaspoon butter, orange zest, freshly grated ginger, salt and pepper.
Whip egg whites to soft peaks; slowly add 1/3 cup brown sugar, beating to stiff peaks; fold into the mashed sweet potatoes.
Spoon mixture into a prepared casserole dish; spread the streusel topping evenly over the potato casserole. Bake in the oven
for 30 minutes or until puffed and the streusel is crisp; let stand 10 minutes before serving.