Sweet Casserole

How to cook sweet Potato Casserole With Marshmallows

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Best Sweet Potato Casserole

• 1/2 cup pecans, chopped, toasted
• 1/4 cup brown sugar, firmly packed
• 3 tablespoon flour
• 1 teaspoon cinnamon
• 1 medium Rome apple, finely chopped
• 1 tablespoon unsweetened orange juice
• 1 tablespoon butter, melted

  Combine ingredients in a small bowl; set aside.

• 3 pounds sweet potatoes, peeled
• 1/2 cup unsweetened orange juice
• 3 tablespoons Brandy
• 1 teaspoon butter, softened
• 1 teaspoon orange zest
• 1/4 teaspoon fresh ginger, grated
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 egg whites
• 1/3 cup brown sugar, firmly packed

• In a medium saucepan bring sweet potatoes to a boil; cover and simmer until fork tender; drain.
• Mash in a large bowl with orange juice, brandy, butter, orange zest, grated ginger, salt and pepper.
• Beat egg whites to soft peaks; slowly add brown sugar, again beating to stiff peaks.
• Fold into the mashed sweet potatoes.
• Spoon mixture into a greased 2-quart casserole dish.
• Spread the streusel topping evenly over the potato casserole.
• Bake at 350 for 30 minutes or until puffed.
• If topping with marshmallows, place on the casserole and bake for an addition five to seven minutes or until marshmallows are melted. Let stand 10 minutes before serving.