'Tis the season to publish my favorite Thanksgiving dish! This is sure to please this season. I recommend it be the topic of conversation around the table. The only, topic.
Amy's Sweet Potato & Apple Whipped Casserole
- 4 sweet potatoes (equivalent 4 cups, cubed)
- 3 granny smith apples, peeled, cored and quartered
- 1 egg
- 4 egg whites
- 1 tsp cream of tartar
- 1/2 c freshly squeezed orange juice
- 2 Tbsp freshly grated orange rind
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1 tsp ground ginger
- 1 tsp ground nutmeg (fresh is best, if you have it)
- 2 tsp vanilla extract
- Roast sweet potatoes whole at 450 degrees until tender, about 30-40 minutes, depending on your oven and size of the potatoes. (Make sure you poke holes in them with a fork, first!)
- Bake apple pieces on a pan sprayed with non-stick for the last 20 minutes or so, until soft.
- Whip the egg whites with cream of tartar until stiff peaks form. Keep in the frig until ready to use
- Let sweet potatoes cool enough to scrape the pulp out of the skins, add to mixer with softened apples. Using the paddle attachment, blend until as smooth as possible, adding the single egg, OJ, orange rind, spices, and vanilla.
- When thoroughly mixed, slowly fold in the whipped egg whites to the sweet potatoes and apples, gently mixing by hand until a uniform, lighter color. (Nor egg white streaks)
- Spray 9x13 inch baking pan with non-stick, carefully pour mixture into the pan. Bake at 350 degrees for 20-30 minutes. Serve hot.
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