Lighter Whipped Candied Brandied Yams With Pecans Recipe #351917
Entered for safe-keeping. From Evelyn Tribole's "More Healthier Homestyle Cooking." This version reduces the amount of brown sugar and brandy, uses egg whites in place of whole eggs, and eliminates butter in the yam mixture. Note that Splenda Brown Sugar Blend for Baking may be substituted for the brown sugar, but you will need only half as much.
by KateL
38 min | 7 min prep
SERVES 8
YAMS
- 40 ounces canned yams, drained or 4 2/3 cups mashed sweet potatoes
- 2 tablespoons brown sugar or 1 tablespoon Splenda brown sugar blend
- 2 tablespoons frozen orange juice concentrate, thawed
- 2 tablespoons brandy or 1 teaspoon rum extract
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract or vanilla essence
- 1/4 teaspoon salt
- 4 egg whites
TOPPING
- 1/2 cup brown sugar or 1/4 cup Splenda brown sugar blend
- 2 tablespoons light butter
- 1/4 teaspoon ground cinnamon
- 1/4 cup pecans, chopped
- MAKE THE YAMS:.
- Preheat the oven to 350 degrees Fahrenheit.
- 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.
- MAKE THE TOPPING:.
- In a microwaveable bowl, combine the brown sugar, butter, and cinnamon.
- Microwave on HIGH for 30 seconds, or until melted.
- Stir until blended.
- ASSEMBLE CASSEROLE:.
- Scatter the pecans over the yams and drizzle with the toppping.
- Bake for 30-35 minutes or until the topping is golden and bubbly.
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