Sweet Potato Casserole

Thanksgiving is just around the corner. Maybe you're hosting, maybe you're just attending. Chances are you have to make something for the holiday of thankfulness. Sign up to bring this recipe and you won't be disappointed; hopefully. The best thing about this recipe is that it's from a Light Cooking cook book, but it doesn't taste like it's missing the goodness.

INGREDIENTS:
2 1/2 lbs sweet potatoes
2 Tbsp butter
1/3 cup milk
1/4 cup brown sugar
1/2 cup diced walnuts
2 Tbsp apple juice
1 tsp cinnamon
1 tsp vanilla
2 egg whites
1/2 tsp salt

1. Preheat oven to 375. Stab potatoes with a fork and bake for 50 minutes. Let cool 10 minutes. Cut potatoes in half and scoop out the orange flesh into a large mixing bowl.
If you need your oven for something else you can peel, cut and boil the sweet potatoes like you would white potatoes. Think of it like making mashed potatoes. Boil them for approx. 20 minutes. Drain well.
2. Once all the potatoes are in the mixing bowl, add butter and beat with an electric mixer. Blend in milk, brown sugar, apple juice, cinnamon and vanilla. With a rubber spatula fold in the walnuts.
3. In a separate mixing bowl, beat egg whites at high speed and add salt. Beat eggs and salt until stiff peaks form. Fold egg whites into sweet potato mixture. Grease a deep casserole dish and pour mixture in. Bake sweet potato casserole at 375 for 30-35 minutes or until casserole is puffed. Serve hot.