Cook’s Country editors say this won’t have any leftovers. Serves 6 to 8.
Ingredients
1 large egg white, beaten
1/2 cup toasted cashews, cooled, and chopped fine
4 tablespoons brown sugar
1 teaspoon ground cinnamon
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/3 cup heavy cream
4 tablespoons butter, softened
1/2 cup eggnog
1 teaspoon grated orange zest plus 2 tablespoons juice from 1 orange
1/4 teaspoon nutmeg
1 teaspoon salt
Directions
Adjust oven rack to middle position and heat oven to 300 degrees. Line baking sheet with parchment paper.
Toss egg white with nuts in large bowl. Mix 2 tablespoons brown sugar with cinnamon in medium bowl. Stir in nuts, spread on prepared baking sheet, and bake until hardened and candy- like, about 30 minutes. Let mixture cool completely, then crumble into small pieces. (Topping can be stored in airtight container for up to 5 days.)
Steam sweet potatoes in steamer basket set in large covered saucepan with 1 inch of boiling water until tender, about 20 minutes. Drain.
With electric mixer on medium speed, beat heavy cream in large bowl until stiff peaks form. Transfer to medium bowl. Beat sweet potatoes in now-empty bowl at medium-high speed until smooth, about 5 minutes. Beat in butter, remaining 2 tablespoons brown sugar, eggnog, orange zest and juice, nutmeg and salt. Fold whipped cream into sweet potatoes, transfer to serving bowl, and sprinkle with nut mixture. Serve.
