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6 sweet potatoes
1/2 cup butter
1 (5.3-oz.) can evaporated milk
1 orange (grated zest only)
1/4 cup sherry
1/2 cup brown sugar
2 egg whites
1/2 cup pecans, chopped fine
3 tbsp. melted butter
Cook potatoes in as little boiling water as possible until tender. While still hot, peel. Place in large mixing bowl and mash well. Beat with electric mixer at medium speed and gradually add butter, milk, orange zest, sherry and brown sugar.
Beat egg whites until stiff and gently fold into potato mixture. Pour into buttered casserole. Sprinkle top with chopped pecans that have been mixed with melted butter. Bake at 350 degrees for 30 minutes.
1/2 cup butter
1 (5.3-oz.) can evaporated milk
1 orange (grated zest only)
1/4 cup sherry
1/2 cup brown sugar
2 egg whites
1/2 cup pecans, chopped fine
3 tbsp. melted butter
Cook potatoes in as little boiling water as possible until tender. While still hot, peel. Place in large mixing bowl and mash well. Beat with electric mixer at medium speed and gradually add butter, milk, orange zest, sherry and brown sugar.
Beat egg whites until stiff and gently fold into potato mixture. Pour into buttered casserole. Sprinkle top with chopped pecans that have been mixed with melted butter. Bake at 350 degrees for 30 minutes.
