Caramelized Sweet Potato Pudding |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
3 medium sweet potatoes (about 2 pounds) |
1/2 cup sliced almonds |
3/4 cup sugar |
cooking spray |
2 egg whites (at room temperature) |
1/4 cup sugar |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 400°.
2. Wrap sweet potatoes in foil; bake at 400° for 1 hour or until tender. Let cool slightly; peel.
3. Combine sweet potatoes and almonds in a food processor; process until smooth. Spoon sweet potato mixture into a large nonstick skillet; keep warm over low heat.
4. Place 3/4 cup sugar in a medium nonstick skillet. Cook over medium-high heat 5 minutes or until sugar is golden. Immediately pour three-fourths of caramelized sugar into warm sweet potato mixture, stirring constantly. Set the remaining caramelized sugar aside.
5. Spoon sweet potato mixture into a 1 1/2-quart casserole coated with cooking spray; set aside. Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat well. Spread meringue evenly over sweet potato mixture, sealing to edge of dish. Bake pudding at 400° for 15 minutes or until golden. Place remaining caramelized sugar over low heat until warm and melted (caramel will have hardened); drizzle over meringue. Serve warm.
|
|