Sweet Potato Puff

READY IN: 1hr 20mins
Recipe by Dancer^

This goes gread with fish, chicken or pork.

Top Review by Mirj

We do not take our sweet potatoes lightly in this household, and it's got to be a really special dish to get rave reviews. Dancer, sister dear, consider this dish super special! I first zested a large orange and then squeezed the juice, and both the juice and the zest went into the dish. I only used one teaspoon of the almond extract since the kids are not as gung ho about it as I am. No leftovers for the next day, I guess I'm just going to have to make this often. Thanks, Sis, for another winner!

Ingredients Nutrition

  • 3 12 lbs sweet potatoes (4 large)
  • 12 cup orange marmalade or 12 cup apricot preserves
  • 14 cup brown sugar, to taste
  • 12 cup orange juice
  • 2 teaspoons almond extract
  • 3 egg whites
  • 2 tablespoons slivered almonds, toasted lightly
  • nonstick cooking spray


  1. Cook sweet potatoes until tender (15 to 20 minutes in a microwave, 1 hour in a preheated 450-degree oven, or boiled for 25 minutes).
  2. Cool and peel.
  3. In a large bowl, mash.
  4. Add marmalade, sugar, orange juice and almond extract; beat with mixer until smooth.
  5. In a separate bowl, beat egg whites to stiff peaks.
  6. Fold into potato mixture.
  7. Coat a 6-cup casserole with non-stick spray.
  8. Add mixture, sprinkle with almonds.
  9. Bake at 350 degrees until puffy and set, about 40 minutes.

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