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For Sweet Potato Casserole:
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2 1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks
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2 tablespoons brown sugar
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1/4 teaspoon ground cinnamon
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1 cup low-fat evaporated milk
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1 teaspoon vanilla extract
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1 8-ounce can crushed pineapple, undrained
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1/2 cup chopped pecans, toasted (see Tip)
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4 teaspoons dried egg whites (see Note), reconstituted according to package directions, or 2 large pasteurized egg whites, at room temperature
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Tips: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes
A broiler-safe baking dish is one made of metal or earthenware. Glass baking dishes, such as Pyrex, may shatter under the broiler.
To make soft peaks, beat egg whites with an electric hand mixer until they are stiff, but still soft enough to curl over when beaters are turned upside down.
Note: Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking section of most supermarkets.
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