Quote:
Originally posted by lbaker
My sweet potato cassarole is more of a souffle and my family loves it. Whip the taters up real smooth with some brown sugar, a splash of orange juice (original recipe calls for a dab of Grand Marnier too.) It's southern style so throw in some pecans, nutmeg, cinnamon etc but NOT TOO MUCH. But then, gently fold in some beaten egg whites to really "souffle" it up. Pour into a buttered cassarole dish and bake. I like to add raisens but some don't. I do top it with mini-marshmallows - browned on the top in the broiler for a minute. That's mostly to get the kids to eat it :rolleyes: ...
Yum, this sounds good! :)