Meringue and Streusel-Topped Sweet Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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If you don't have a pastry bag, simply fill a zip-top plastic bag with the meringue, and snip a corner with kitchen shears. Personalize the meringue design any way you desire. Ingredients:
8 cups cubed peeled sweet potatoes (about 3 1/4 pounds) |
1 cup sweetened dried cranberries, coarsely chopped |
1/2 cup half-and-half |
1/3 cup maple syrup |
1 teaspoon salt |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
1/2 teaspoon maple flavoring |
2 large eggs |
cooking spray |
2/3 cup chopped pecans |
1/2 cup packed light brown sugar |
2 tablespoons all-purpose flour |
2 tablespoons butter, melted |
1/4 teaspoon ground cinnamon |
4 large egg whites |
2 1/3 cups granulated sugar |
Directions:
1. Preheat oven to 350°.
2. To prepare sweet potato puree, place sweet potatoes in a stockpot, and cover with water; bring to a boil. Reduce heat, and simmer for 20 minutes or until tender. Drain potatoes; place in a large bowl. Add cranberries and next 7 ingredients (through eggs); beat with a mixer at high speed for 2 minutes or until smooth. Spoon sweet potato puree into a 13 x 9-inch baking dish coated with cooking spray.
3. To prepare streusel, combine pecans, brown sugar, flour, butter, and 1/4 teaspoon cinnamon. Sprinkle the streusel evenly over sweet potato puree. Bake at 350° for 30 minutes; remove from oven (do not turn oven off).
4. To prepare meringue, place the egg whites in a large bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (about 4 minutes). Spoon meringue into a pastry bag fitted with a star tip. Pipe meringue in a lattice design over streusel. Bake at 350° for 15 minutes or until lightly browned.
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