We lightened up the usual dense and heavy sweet potato puree by folding beaten egg whites into them. The result fluffy, light—and still full of rich sweet potato flavor. We also replaced the dated marshmallow topping with a golden, crunchy, sweet topping made from cornflake crumbs—it is sure to be the start of a new tradition.
All you need for this recipe and more...
For the sweet potatoes:
- 6 pounds of orange flesh sweet potatoes peeled, cut into 1-inch pieces
- 5 tablespoons of unsalted butter softened
- 1/3 cup of maple syrup
- 1 tablespoon of fresh orange zest grated
- 1/4 teaspoon of ground nutmeg
- 1 1/2 teaspoons of salt
- 3 large of egg whites
For the topping:
- 2 cups of corn flakes crushed
- 3 tablespoons of sugar
- 1/4 teaspoon of ground cinnamon
- 2 tablespoons of unsalted butter
- Preheat the oven to 400°F.
- Combine the sweet potatoes in a 3.5-qt. saucepan with enough cold water to cover by 2-inches. Bring to a boil over medium-high heat. Cook until the potatoes are tender, 12-14 minutes; drain and return to the saucepan. Add the softened butter, syrup, zest, nutmeg, salt and pepper; beat with an electric mixer on medium until smooth. Rinse off the beater for the mixer. Place the egg white in a bowl and beat with the mixer on high speed until whites hold stiff peaks. Stir 1/3 of the egg whites into the potato mixture. Gently fold in the remaining egg whites in 2 additions. Transfer to a 9x13 baking dish.
- For the topping, combine the crushed corn flakes, sugar, cinnamon and butter. Sprinkle the mixture over the sweet potatoes in an even layer.
- Bake until the crust is golden and the potatoes are hot, 33-35 minutes. Let stand 10 minutes before serving.