RECIPE TITLE "Whipped Candied Brandied Yams"
Recipe from More Healthy Homestyle by Evelyn Tribole (Rodale Press; October 2000)
Makes 8 servings --- easy
The combination of orange juice, brandy, and pecans makes this dish irresistible. It s perfect for holidays, but try it anytime. Calories, fat, and cholesterol were reduced by:
* Reducing the amount of brown sugar and brandy
* Using egg whites in place of whole eggs
* Eliminating the butter in the yam mixture
1 can yams (40 ounces), drained
2 tablespoons brown sugar
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons brandy or 1 teaspoon rum extract
1 teaspoon cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
4 egg whites
1/3 cup brown sugar
2 tablespoons light butter
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans
TO MAKE THE YAMS: Preheat the oven to 350 F In a large bowl, using an electric mixer set on medium speed, beat the yams for 2 minutes, or until well-mashed. Beat in the brown sugar, orange juice concentrate, brandy or rum extract, cornstarch, vanilla extract, and salt. Add the egg whites and beat until smooth. Transfer to a shallow 2-quart baking dish and smooth the surface.
TO MAKE THE TOPPING: In a microwaveable bowl, combine the brown sugar, butter, and cinnamon. Microwave on high power for 30 seconds, or until melted. Stir until blended.
Scatter the pecans over the yams and drizzle with the topping. Bake for 30 to 35 minutes, or until the topping is golden and bubbly.
Makes 8 servings
Per serving: 256 calories, 4 g protein, 50 g carbohydrates, 4 g fat, 0.5 g saturated fat, 4 mg cholesterol, 129 mg sodium, 4 g fiber
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