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by Ruth T. White
3 ½ lb. sweet potatoes (about 4 large)
½ c orange marmalade
¼ c brown sugar
3 egg whites
½ c orange juice
2 t almond flavoring
2 T almonds, sliced and toasted
Cook potatoes in boiling water until tender (about 25 minutes.) Cool, drain and peel. In a large bowl, mash potatoes; add the marmalade, sugar, almond extract and orange juice. Beat with a mixer until smooth. In a separate bowl, beat egg whites to a stiff peak. Fold into potatoes. Coat a 6-quart casserole dish with non-stick spray and add mixture. Sprinkle with the almonds and bake in a 350 degree oven until puffy and set (about 35 – 40 minutes.) Serves 8.
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