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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 26%
  • Fat: 7.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 4.3g
  • Carbohydrate: 46g
  • Fiber: 3.6g
  • Cholesterol: 73mg
  • Iron: 1.1mg
  • Sodium: 201mg
  • Calcium: 53mg

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

  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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