Lighter Whipped Candied Brandied Yams With Pecans - cooking recipe

Ingredients

YAMS
40 ounces canned yams, drained or 4 2/3 cups mashed sweet potatoes
2 tablespoons brown sugar or 1 tablespoon Splenda brown sugar blend
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons brandy or 1 teaspoon rum extract
1 teaspoon cornstarch
1 teaspoon vanilla extract or 1 teaspoon vanilla essence
1/4 teaspoon salt
4 egg whites
TOPPING
1/2 cup brown sugar or 1/4 cup Splenda brown sugar blend
2 tablespoons light butter
1/4 teaspoon ground cinnamon
1/4 cup pecans, chopped

Preparation

MAKE THE YAMS:.
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, using an electric mixer set on medium speed, beat the yams for 2 minutes, or until well mashed.
Beat in the brown sugar, orange juice concentrate, brandy or rum extract, cornstarch, vanilla extract and salt.
Add the egg whites and beat until smooth.
Transfer to a shallow 2-quart baking dish and smooth the surface.
MAKE THE TOPPING:.
In a microwaveable bowl, combine the brown sugar, butter, and cinnamon.
Microwave on HIGH for 30 seconds, or until melted.
Stir until blended.
ASSEMBLE CASSEROLE:.
Scatter the pecans over the yams and drizzle with the toppping.
Bake for 30-35 minutes or until the topping is golden and bubbly.