Fancy Philly Sweet Potatoes

This is a recipe my sister gave me about 10 years ago and I have used it for Thanksgiving ever since. It was from a Philadelphia Cream Cheese package. There are 2 Topping options, pick whichever one suits your taste-both are good. I use the marshmallow creme and egg white topping when serving to guests with nut allergies, other wise I like to use topping #2.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 1 (40 ounce) can sweet potatoes, drained and mashed
• 1 (16 ounce) can pumpkin
• 1⁄2 cup  orange juice, unsweetened
• 1⁄4 cup butter
• 1⁄2 cup brown sugar
• 1 1⁄2 teaspoons cinnamon, ground
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon clove, ground
• 1 (8 ounce) package cream cheese, cubed
• 3  egg whites
• 1 (7 ounce) jar marshmallow creme
• 1⁄2 cup brown sugar
• 1⁄3 cup flour
• 1  cup pecans, chopped
• 1⁄3 cup butter, melted
• 1  cup mini marshmallows (optional)

Directions

1. In a large saucepan, combine potatoes, pumpkin, orange juice, butter, brown sugar and spices.
2. Heat throughly stirring frequently.
3. Stir in cream cheese, spoon into a 2 quart souffle or casserole dish.
4. Bake @ 350 degrees for 20 minutes.
5. For Topping #1:
6. After casserole has baked for 20 minutes,.
7. beat egg whites until soft peaks form, gradually add marshmallow creme beating until stiff peaks form.
8. Spread over sweet potato mixture, continue baking for 12-15 minutes or until lightly browned.
9. For Topping #2.
10. Before baking casserole, mix ingredients for topping #2, brown sugar, flour, pecans, and melted butter.
11. Sprinkle over the casserole and bake in a 350 degree oven for 35 minutes.
12. Remove from oven .
13. If topping with marshmallows, place them on the casserole and bake for an addition 5-7 minutes or until marshmallows have melted.
14. Serve.