Meringue and Streusel-Topped Sweet Potatoes

Becky Luigart-Stayner
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.

Yield:

16 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 267
Caloriesfromfat 26 %
Fat 7.6 g
Satfat 2.3 g
Monofat 3.1 g
Polyfat 1.4 g
Protein 4.3 g
Carbohydrate 46 g
Fiber 3.6 g
Cholesterol 73 mg
Iron 1.1 mg
Sodium 201 mg
Calcium 53 mg

Ingredients

Sweet potato puree:
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
Streusel:
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
Meringue:
4 large egg whites
2 1/3 cups granulated sugar

Preparation

Preheat oven to 350°.

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.

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).

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.

Note:

December 2004