Streusel Topped Sweet Potato Casserole
|Sweet potatoes||3 Pound|
|Unsweetened orange juice||9 Tablespoon, divided|
|Grated orange rind||1 Teaspoon|
|Butter flavoring||1 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs), divided|
|Vegetable cooking spray||1|
|Chopped pecans||1⁄3 Cup (5.33 tbs), toasted|
|All purpose flour||3 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Finely chopped apple||1 1⁄4 Cup (20 tbs) (Rome Variety)|
Cook sweet potatoes in boiling water to cover 35 to 40 minutes or until tender; drain and let cool.
Peel and mash potatoes.
Add 1/2 cup orange juice and next 6 ingredients; stir well, and set aside.
Beat egg whites at high speed of an electric mixer until soft peaks form.
Gradually add 1/4 cup brown sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently stir one-fourth of egg white mixture into sweet potato mixture.
Gently fold remaining egg white mixture into sweet potato mixture.
Spoon mixture into an 11- x 7- x 2-inch baking dish coated with cooking spray; set aside.
Combine remaining 1/4 cup brown sugar, pecans, flour, and cinnamon; stir well.
Combine apple and remaining 1 tablespoon orange juice; add to pecan mixture, stirring well.
Sprinkle evenly over sweet potato mixture.
Bake at 350° for 30 to 35 minutes or until puffed.
Let stand 10 minutes before serving.