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whipped sweet potatoes with hazelnut topping

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

My family isn't a fan of sweet potatoes or yams, but this is one sweet potato recipe that most of them will usually eat. And it's a nice change of pace from the candied yams with marshmallows that we usually have for Thanksgiving, and its light texture makes it a little more palatable than the sweeter "candied" version my family doesn't care for.

►
(2 ratings)
yield 12 (servings are about 2/3 cup each)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For whipped sweet potatoes with hazelnut topping

  • SWEET POTATOES
  • 1/3 cup
    packed brown sugar
  • 1 tsp
    granted orange rind
  • 1 Tbsp
    orange juice
  • 1 tsp
    salt
  • 1 1/2 tsp
    ground cinnamon
  • 1 tsp
    ground nutmeg
  • 1/4 tsp
    ground allspice
  • 3 (29-oz) can
    sweet potatoes, drained and halved
  • 1 Tbsp
    hazelnut liqueur (such as frangelico)
  • 3 lg
    egg whites
  • nonstick cooking spray
  • HAZELNUT STRUESEL TOPPING
  • 2/3 cup
    chopped hazelnuts, toasted
  • 1/2 cup
    packed brown sugar
  • 1/4 cup
    all-purpose flour (about 1 ounce, if weighing)
  • 1/2 tsp
    ground cinnamon
  • 1 pinch
    nutmeg
  • 3 Tbsp
    chilled unsalted butter, cut into small chunks

How To Make whipped sweet potatoes with hazelnut topping

  • 1
    Preheat oven to 400°F. Spray a 3-quart baking with nonstick cooking spray; set aside.
  • 2
    Combine first 9 ingredients [brown sugar to hazelnut liqueur] in a large bowl, and mash well until smooth. NOTE: If you use fresh sweet potatoes instead of canned, you'll have to cook them first, drain them, and then add them to the mixture to mash. Let the mixture cool first before proceeding to the next step, or it will partially cook the egg whites.
  • 3
    In a separate bowl, beat egg whites with an electric mixer at high speed until stiff peaks form. Gently fold egg whites into the mashed sweet potatoes. Spoon the mixture into prepared baking dish.
  • 4
    In a separate bowl, combine the hazelnuts with the sugar, flour, cinnamon and nutmeg. Cut in the butter with a fork until the mixture is crumbly. Sprinkle the streusel topping over the sweet potatoes.
  • 5
    Bake at 400° for about 25 minutes or until the streusel topping is lightly browned.
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