For an elegant twist on tradition, try this marshmallow cream–topped sweet side
3 1/2 lbs. peeled and cooked sweet potatoes, heated
2 Tbs. coconut rum
2 Tbs. fresh orange juice
2 Tbs. butter
1 tsp. orange zest
1/4 tsp. mild *curry powder *
1/4 tsp.ground nutmeg
3 egg whites
1/8 tsp. salt
1/4 cup granulated sugar
1 jar (7 oz.) marshmallow cream
1. Heat oven to 375°F. In bowl, mash potatoes with next 6 ingredients.
2. Divide potato mixture among 8 greased ramekins. Bake 30 min.
3. With mixer on high speed, beat egg whites and salt 1 min. Beat in sugar, 1 Tbs. at a time. Beat 3 min. or until fluffy. In batches, beat in cream; pipe onto potatoes. Bake 10 min.
Active time: 20 min.
Total time: 1 hr.
Per serving: Cal. 224 Pro. 3g Carb. 45g Fiber 3g Sug. 26g
Chol. 7mg Sod. 103mg Total fat: 3g Sat. 2g Trans. 0g
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